THE NUTRITIONAL PROFILE AS A TOOL FOR DETERMINING THE IMPACT OF PROCESSES: HEALTHY INDEX & LIM

The study of the impact of processes on the nutritional quality of foods requires the prior selection of biochemical analytical markers that can be monitored, based on theoretical or experimental knowledge of the product. This selection creates two difficulties: the first is to compare two foods between them since the selected markers can be different, the second comes from the fact that a simple sum of markers does not represent the overall quality of the product.