The scientific literature of the effects of processing and cooking on the
nutritional value of foods is not nearly as extensive as that dealing with many
of the other aspects of food such as the processes themselves and the effects
on other qualities. This is almost certainly a reflection of the greater interest
in taste, appearance and texture than in nutritional value.
The literature that is available may sometimes appear to be contradictory
but this is due to considerable differences between laboratories and factories
in their raw materials and the conditions of treatment and experiment.
Hence it is difficult to draw general conclusions or to forecast nutrient
stability with any reliability.