BIOMOLECULES AND ENZYMES

Detailed explanation-1: -There is little effect on mineral content of foods, but bioavailability, particularly of iron may be influenced during prolonged storage. Substantial losses in carbohydrates may be encountered as a result of respiratory activity in extended storage at relatively high temperatures.

Detailed explanation-2: -Freezing, Drying, Cooking, and Reheating In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss.

Detailed explanation-3: -Disadvantages of canned foods include: High salt content: Dissolved salt is often used in the canning process, resulting to be a major source of dietary salt. Excessive salt consumption increases the risk of health problems, including high blood pressure, which may boost the risk of heart attacks and strokes.

Detailed explanation-4: -The nutrient value of food is almost always altered by the kind of processing it undergoes. The water-soluble vitamins are the most vulnerable to processing and cooking. Careful cooking and storage will help retain the nutrients in your food.