Nutritional and Toxicological Consequences of Food Processing

Nutritional and Toxicological Consequences of Food Processing edited by Mendel Friedman.

A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have bot...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Friedman, Mendel (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1991.
Edition:1st ed. 1991.
Series:Advances in Experimental Medicine and Biology, 289
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Nutrition   .
Biochemistry.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1. Food Safety - the European Perspective
  • 2. Wholesomeness and Safety of Irradiated Food
  • 3. A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications
  • 4. Synthesis and Availability of Niacin in Roasted Coffee
  • 5. Interaction between Casein and Vitamin a during Food Processing
  • 6. Thermal Degradation of Carotenoids and Influence on their Physiological Functions
  • 7. Formation of Meat Mutagens
  • 8. Formation of Heterocyclic Amines During Meat Extract Processing
  • 9. An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens
  • 10. Mutagens and Carcinogens in Cooked Foods: Concentration, Potency and Risk
  • 11. Beef Supernatant-Fraction-Based Studies of Heterocyclic Amine-Mutagen Generation
  • 12. Carcinogens in Our Food and Cancer Prevention
  • 13. Modification of Carcinogen Metabolism by Indolylic Autolysis Products of Brassica oleraceae
  • 14. Dietary Modulation of the Glutathione Detoxification Pathway and the Potential for Altered Xenobiotic Metabolism
  • 15. Prevention of Adverse Effects of Food Browning
  • 16. Inhibition of Browning by Sulfites
  • 17. Hepatotoxicity Caused by Dietary Secondary Products Originating from Lipid Peroxidation
  • 18. Dietary N-3 Polyunsaturated Fatty Acids of Fish Oils, Auto-Oxidation ex vivo and Peroxidation in vivo: Implications
  • 19. Formation and Action of Anticarcinogenic Fatty Acids
  • 20. Residue Trypsin Inhibitor: Data Needs for Risk Assessment
  • 21. Studies of Food Allergens: Soybean and Egg Protein
  • 22. Identification of Soy Protein Allergens in Patients with Atopic Dermatitis and Positive Soy Challenges: Determination of Change in Allergenicity After Heating or Enzyme Digestion
  • 23. Reduction of Whey Protein Allergenicity by Processing
  • 24. Elisa Analysis of Soybean Trypsin Inhibitors in Processed Foods
  • 25. Effect of Heat on the Nutritional Quality and Safety of Soybean Cultivars
  • 26. Utilization of Early Maillard Reaction Products by Humans
  • 27. Digestibility of Processed Food Proteins
  • 28. Amino Acid Ratings of Different forms of Infant Formulas Based on Varying Degrees of Processing
  • 29.Nutritional Value of Processed Rapeseed Meal
  • 30. Improvement in the Nutritional Quality of Bread
  • 31. Formation, Nutritional Value, and Safety of D-Amino Acids
  • 32. Effect of Food Processing and Preparation on Mineral Utilization
  • 33. The Effect of Food Processing on Phytate Hydrolysis and Availability of Iron and Zinc
  • 34. Anti-Nutritive Effects of Dietary Tin
  • Contributors.

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