The effect of chemical reactions and food is an interesting topic.
A summary in Seal et al BJN 2008 vol 99, supplement 2 is useful
OXIDATION unsaturated acids
Polyphenols and carotenoids
The consequences may be loss in nutritional value and changes in biological potency, sometimes formation of toxicologically suspect compounds.
MAILLARD REACTIONS .
Reducing sugars, amino acids, proteins
The effect is on the taste and flavour of food, browning of the food, loss of amino acids e.g. lysine and formation of toxicological suspect compounds
Biopolymers e.g. pectins with texture loss
GELATINISATION texture and digestibility changes.
Seal et al 2008 Risk benefit considerations of mitigation measures on acrylamide content of foods-a case study on potatoes , cereal and coffees. BJN vol 99 supplement 2
- Martin Eastwood