5. Conclusion
In general, the changes in constituents caused by industrial and domestic processing are moderate, and the beneficial effects far outweigh the unfavorable ones. Nutritional qualities are largely preserved (essential amino acids and fatty acids, vitamins, etc.), while the appearance of toxic substances is avoided by controlling process parameters.
They must also maintain or confer organoleptic qualities on the finished food that are satisfactory to the consumer. On the other hand, we may wonder about the impact on consumer health of culinary techniques and new domestic cooking techniques (microwave ovens, barbecues, cooking in packaging or in sealed foil, etc.).
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