Title Nutritional and toxicological consequences of food processing / edited by Mendel Friedman

Published New York : Springer Science+Business Media, LLC, [1991] ©1991

Online access available from: Springer eBooks    View Resource Record

Click on the following:
Springer eBooks

Copies

Description 1 online resource (xi, 541 pages) : illustrations Series Advances in experimental medicine and biology ; volume 289 Advances in experimental medicine and biology ; v. 289. 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 Summary Thirty-four contributions from the April 1990 conference address the multifaceted consequences of food processing, specifically: nutrient- nonnutrient interactions; effects of radiation; thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors; effects of pH on nutritional value and safety; oxidizing agents; food allergenicities; metabolic detoxification pathways; prevention of adverse effects; beneficial effects; and risk assessment Notes "Proceedings of the American Institute of Nutrition-Federation of American Societies for Experimental Biology Symposium on Nutritional and Toxicological Consequences of Food Processing, held April 1-5, 1990, in Washington, D.C., with additional invited contributions"--Title page verso Originally published by Plenum Press, New York in 1991 "Softcover reprint of the hardcover 1st edition 1991"--Title page verso Bibliography Includes bibliographical references and index Notes Online resource; title from PDF title page (SpringerLink, viewed August 15, 2014) Subject Food -- Toxicology -- Congresses Food industry and trade -- Health aspects -- Congresses Nutrition -- Congresses Pollution. Food industry and trade. Industries. Public health. Medical care. Food handling. Food -- Analysis. Nutrition. Food -- Toxicology -- Congresses Food industry and trade -- Health aspects -- Congresses Food science. Environmental Pollution Food Technology Food Safety Physiological Phenomena Investigative Techniques Food Industry Publication Formats Industry Phenomena and Processes Publication Characteristics Public Health Analytical, Diagnostic and Therapeutic Techniques and Equipment Environment and Public Health Technology, Industry, and Agriculture Delivery of Health Care Technology, Industry, Agriculture Food Handling Food Analysis Congresses Food Contamination Nutritional Physiological Phenomena Food-Processing Industry Patient Care public health. chemical pollution. pollution. industry (economic concept) industries (organizations) Public health Pollution Medical care Industries Food industry and trade Food handling Food -- Analysis Food industry and trade -- Health aspects Food -- Toxicology Nutrition Analyse aliments -- Congrès. Contamination alimentaire -- Congrès. Traitement aliments -- Congrès. Nutrition -- Congrès. Voeding. Levensmiddelen. Toxicologie. Aliments -- Toxicologie -- Congrès. Industrie agro-alimentaire -- Congrès. Alimentation -- Congrès. Genre/Form Conference papers and proceedings Form Electronic book Author Friedman, Mendel, editor. American Institute of Nutrition. Federation of American Societies for Experimental Biology. ISBN 9781489926265 1489926267

  Permalink