Nutritional And Toxicological Consequences Of Food Processing

Author : Mendel Friedman
Publisher : Springer Science & Business Media
Page : 531 pages
File Size : 45,9 Mb
Release : 2013-11-21
Category : Technology & Engineering
ISBN : 9781489926265

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Nutritional and Toxicological Consequences of Food Processing by Mendel Friedman Pdf

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 both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.

Author : Mendel Friedman
Publisher : Springer Science & Business Media
Page : 585 pages
File Size : 50,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781468447903

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Nutritional and Toxicological Aspects of Food Safety by Mendel Friedman Pdf

Naturally occurring antinutrients and food toxicants, and those formed during food processing, adversely affect the nutri tional quality and safety of foods. Because of the need to improve food quality and safety by plant breeding, fortification with appropriate nutrients, and processing methods, and because of the growing concern about possible direct relationships between diet and diseases, research is needed to: (1) evaluate the nutritive quality and safety of crops and fortified, supplemented, and processed foods; (2) define conditions that favor or minimize the formation of nutritionally antagonistic and toxic compounds in foods; and (3) define the toxicology, metabolism, and mechanisms of the action of food ingredients and their metabolites. As scientists interested in improving the safety of the food supply, we are challenged to respond to the general need for exploring: (1) possible adverse consequences of antinutrients and food toxicants; and (2) factors which contribute to the formation and inactivation of undesirable compounds in foods. Medical research offers an excellent analogy. Studies on causes and mechanisms of disease processes are nearly always accompanied by parallel studies on preventive measures and cures. Such an approach offers the greatest possible benefits to the public.

Author : Ronald Walker,E. Quattrucci
Publisher : Unknown
Page : 0 pages
File Size : 48,8 Mb
Release : 1988
Category : Food poisoning
ISBN : OCLC:1179725272

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Nutritional and Toxicological Aspects of Food Processing by Ronald Walker,E. Quattrucci Pdf

Author : Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan
Publisher : Springer Science & Business Media
Page : 265 pages
File Size : 48,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461548539

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Impact of Processing on Food Safety by Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan Pdf

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

Author : John De Vries
Publisher : CRC Press
Page : 360 pages
File Size : 48,9 Mb
Release : 2021-10-08
Category : Medical
ISBN : 9781439821954

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Food Safety and Toxicity by John De Vries Pdf

Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is organized into three main sections. Section 1 explores the relationship between the origin or formation of potentially toxic compounds and their eventual ingestion. Section 2 picks up with information on the potential consequences of this ingestion, and Section 3 concludes with the discussion of prevention and minimization of health risks. By emphasizing food safety, rather than nutritional toxicology, this book puts food hazards and their health risks in true perspective. It also explores the complementary roles of toxicology and epidemiology in studying associations between nutrition and adverse health effects and in assessing toxicological risks from food components in a deliberate manner. Food Safety and Toxicity, with clear, non-technical language and valuable insight, brings you up-to-date on the significant food safety issues confronting us today.

Author : Stanley T. Omaye
Publisher : CRC Press
Page : 340 pages
File Size : 49,5 Mb
Release : 2004-03-15
Category : Medical
ISBN : 9780203485309

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Food and Nutritional Toxicology by Stanley T. Omaye Pdf

Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persisten

Author : Richard H. Stadler,David R. Lineback
Publisher : John Wiley & Sons
Page : 744 pages
File Size : 51,9 Mb
Release : 2008-12-09
Category : Technology & Engineering
ISBN : 9780470430095

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Process-Induced Food Toxicants by Richard H. Stadler,David R. Lineback Pdf

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Page : 0 pages
File Size : 48,7 Mb
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 364236604X

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Handbook of Food Chemistry by Peter Chi Keung Cheung,Bhavbhuti M. Mehta Pdf

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Author : International Union of Food Science and Technology
Publisher : Unknown
Page : 344 pages
File Size : 48,7 Mb
Release : 1981
Category : Food
ISBN : UCSC:32106005283699

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Impact of Toxicology on Food Processing by International Union of Food Science and Technology Pdf

Abstract: The role of toxicology in regulatory practices, the function of government agencies as regulators, and the costs and benefits of regulation are described. Food processing effects that contribute to the formation or destruction of toxic food constituents are explored. Toxins (enzyme inhibitors, cyanogenic glycosides, aflatoxins, and microbial toxins), chemical substances in foods (additives, pesticides, flavors, condiments, antibiotics, and antioxidants) and consumer responses to these substances are examined. The potential toxicity of vitamins, colors, fillers, bulking agents, and irradiated foods is discussed. An overview of regulatory and safety evaluations concerning food packaging is also included. (nm).

Author : Endel Karmas,Robert S. Harris
Publisher : Springer Science & Business Media
Page : 786 pages
File Size : 52,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401170307

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Nutritional Evaluation of Food Processing by Endel Karmas,Robert S. Harris Pdf

Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.

Author : Mendel Friedman,Don Mottram
Publisher : Springer Science & Business Media
Page : 492 pages
File Size : 43,6 Mb
Release : 2005-04-22
Category : Technology & Engineering
ISBN : 0387239200

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Chemistry and Safety of Acrylamide in Food by Mendel Friedman,Don Mottram Pdf

Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.

Author : Gerard Meurant
Publisher : Elsevier
Page : 243 pages
File Size : 44,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780080984285

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Food Processing and Nutrition by Gerard Meurant Pdf

Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients. This book will be valuable to those who require a general outline of the subject and specific and detailed information about a particular product or process.

Author : Victor R. Preedy,Ronald Ross Watson
Publisher : CRC Press
Page : 340 pages
File Size : 45,6 Mb
Release : 2005-03-17
Category : Medical
ISBN : 0849335191

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Reviews in Food and Nutrition Toxicity by Victor R. Preedy,Ronald Ross Watson Pdf

Reviews in Food and Nutrition Toxicity, Volume 4 includes the most recent reviews of current issues involved in the toxicity of food and nutrients. With contributors from the fields of medicine, public health, and environmental science, the continuation of this series distills a broad range of research on food safety and food technology. Volume Four discusses: The extent to which postnatal metal exposure through breastfeeding can impair an infant's health Selenium bioavailability and metabolism, effects of selenium exposure, and mechanisms of selenium toxicity The fate of toxic and nontoxic arsenic compounds in the human body upon ingestion The biological role of sulfur, sulfur metabolism, deficiencies, and toxicity The effects on fluoride on teeth, bones, kidneys, arteries, hormones, the brain, and the reproductive system Food-borne disease outbreaks, microbial quality and risk assessment of food-borne microorganisms in ready to eat foods Effect of T-2 toxin on DNA and chromosomes, circulatory system, skin, reproductive system, liver and spleen, gastrointestinal tract, brain and neurotransmitters, and more Investigation of the interference of AFB1 with molecular components of cell cycle checkpoints Analyzes cycad consumption and its effects on the neurological systems and its manifestations; describes bio-chemical changes and morphological or pathological outcomes through time in detail Lectins in the human diet, toxicity and biological effects, immunomodulatory effects, modulation of immune function by dietary lectins in disease This is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.

Author : T P Labuza,V Monnier,J Baynes,J O'Brien
Publisher : Elsevier
Page : 458 pages
File Size : 45,6 Mb
Release : 1998-01-01
Category : Technology & Engineering
ISBN : 9781845698393

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Maillard Reactions in Chemistry, Food and Health by T P Labuza,V Monnier,J Baynes,J O'Brien Pdf

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.

Author : Mendel Friedman
Publisher : Springer Science & Business Media
Page : 563 pages
File Size : 43,7 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781475700220

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Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods by Mendel Friedman Pdf

Soybean protei ns are wi de 1 y used inhuman foods ina vari ety of forms, including baby formulas, flour, soy protein concentrates, soy protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy proteins impairs nutritional quality and possible safety of this impportant legume. Normal processing conditions based on the use of heat do not completely inactivate these inhibitors, so that residual amounts of plant protease inhibitors are consumed by animals and man. Inhibitors of digestive enzymes are present not only in legumes, such as soybeans, lima beans, and kidney beans, but also in nearly all plant foods, including cereals and potatoes, albeit in much smaller amounts. The antinutritional effects of inhibitors of proteolytic enzymes have been widely studied and can be ameliorated by processing and/or sulfur amino acid fortification. A more urgent concern is reports that rats fed diets containing even low levels of soybean-derived inhibitors, which are found in foods such as soy-based baby formulas, may develop over their lifespan pancreatic lesions leading eventually to neoplasia or tumor formation. On the other hand, recent stUdies suggest that certain enzyme inhibitors from plant foods may prevent cancer formation in other tissues. A key question, therefore, is whether inhibitors from plant foods constitute a human health hazard.