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Nutritional and Toxicological Consequences of Food Processing

  • Book
  • © 1991

Overview

Editors:
  1. Mendel Friedman

    1. U.S. Department of Agriculture, Albany, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 289)

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Table of contents (34 chapters)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Food Safety Assurance: The European Perspective

    • E. Quattrucci, R. Walker
    Pages 1-9

  3. Wholesomeness and Safety of Irradiated Foods

    • A. John Swallow
    Pages 11-31

  4. A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications

    • Eduardo Silva, Marta Salim-Hanna, Ana M. Edwards, M. Inés Becker, Alfredo E. De Ioannes
    Pages 33-48

  5. Synthesis and Availability of Niacin in Roasted Coffee

    • Jean Adrian, Régine Frangne
    Pages 49-59

  6. Interaction between Casein and Vitamin a during Food Processing

    • Annie Poiffait, Jean Adrian
    Pages 61-73

  7. Thermal Degradation of Carotenes and Influence on their Physiological Functions

    • Lena Jonsson
    Pages 75-82

  8. Formation of Meat Mutagens

    • Margaretha Jägerstad, Kerstin Skog
    Pages 83-105

  9. Formation of Heterocyclic Amines during Meat Extract Processing and Cooking

    • H. U. Aeschbacher
    Pages 107-113

  10. An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens

    • Nicola Loprieno, Guido Boncristiani, Gregorio Loprieno
    Pages 115-131

  11. Mutagens and Carcinogens in Cooked Foods: Concentration, Potency and Risk

    • J. S. Felton, M. K. Knize, K. W. Turteltaub, M. H. Buonarati, R. T. Taylor, M. Vanderlaan et al.
    Pages 133-133

  12. Beef Supernatant-Fraction-Based Studies of Heterocyclic Amine-Mutagen Generation

    • R. T. Taylor, E. Fultz, M. G. Knize, J. S. Felton
    Pages 135-135

  13. Carcinogens in Our Food and Cancer Prevention

    • J. H. Weisburger
    Pages 137-151

  14. Modification of Carcinogen Metabolism by Indolylic Autolysis Products of Brassica Oleraceae

    • Christopher A. Bradfield, Leonard F. Bjeldanes
    Pages 153-163

  15. Dietary Modulation of the Glutathione Detoxification Pathway and the Potential for Altered Xenobiotic Metabolism

    • T. K. Smith
    Pages 165-169

  16. Prevention of Adverse Effects of Food Browning

    • Mendel Friedman
    Pages 171-215

  17. Inhibition of Browning by Sulfites

    • B. L. Wedzicha, I. Bellion, S. J. Goddard
    Pages 217-236

  18. Hepatotoxicity Caused by Dietary Secondary Products Originating from Lipid Peroxidation

    • Kazuki Kanazawa
    Pages 237-253

  19. Dietary N-3 Polyunsaturated Fatty Acids of Fish Oils, Autoxidation ex vivo and Peroxidation in vivo: Implications

    • John E. Kinsella
    Pages 255-268

  20. Formation and Action of Anticarcinogenic Fatty Acids

    • M. W. Pariza, Y. L. Ha, H. Benjamin, J. T. Sword, A. Grüter, S. F. Chin et al.
    Pages 269-272
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Keywords

About this book

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.

Editors and Affiliations

  • U.S. Department of Agriculture, Albany, USA

    Mendel Friedman

Bibliographic Information

  • Book Title: Nutritional and Toxicological Consequences of Food Processing

  • Editors: Mendel Friedman

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4899-2626-5

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1991

  • Hardcover ISBN: 978-0-306-43891-2Published: 30 June 1991

  • Softcover ISBN: 978-1-4899-2628-9Published: 12 June 2013

  • eBook ISBN: 978-1-4899-2626-5Published: 21 November 2013

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: XII, 542

  • Topics: Food Science, Nutrition, Biochemistry, general

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