Description |
1 online resource (xi, 541 pages) : illustrations |
Series |
Advances in experimental medicine and biology ; volume 289 |
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Advances in experimental medicine and biology ; v. 289.
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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 |
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Originally published by Plenum Press, New York in 1991 |
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"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
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Food industry and trade -- Health aspects -- Congresses
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Nutrition -- Congresses
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Pollution.
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Food industry and trade.
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Industries.
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Public health.
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Medical care.
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Food handling.
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Food -- Analysis.
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Nutrition.
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Food -- Toxicology -- Congresses
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Food industry and trade -- Health aspects -- Congresses
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Food science.
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Environmental Pollution
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Food Technology
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Food Safety
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Physiological Phenomena
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Investigative Techniques
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Food Industry
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Publication Formats
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Industry
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Phenomena and Processes
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Publication Characteristics
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Public Health
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Analytical, Diagnostic and Therapeutic Techniques and Equipment
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Environment and Public Health
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Technology, Industry, and Agriculture
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Delivery of Health Care
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Technology, Industry, Agriculture
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Food Handling
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Food Analysis
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Congresses
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Food Contamination
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Nutritional Physiological Phenomena
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Food-Processing Industry
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Patient Care
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public health.
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chemical pollution.
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pollution.
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industry (economic concept)
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industries (organizations)
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Public health
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Pollution
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Medical care
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Industries
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Food industry and trade
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Food handling
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Food -- Analysis
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Food industry and trade -- Health aspects
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Food -- Toxicology
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Nutrition
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Analyse aliments -- Congrès.
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Contamination alimentaire -- Congrès.
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Traitement aliments -- Congrès.
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Nutrition -- Congrès.
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Voeding.
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Levensmiddelen.
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Toxicologie.
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Aliments -- Toxicologie -- Congrès.
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Industrie agro-alimentaire -- Congrès.
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Alimentation -- Congrès.
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Genre/Form |
Conference papers and proceedings
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Form |
Electronic book
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Author |
Friedman, Mendel, editor.
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American Institute of Nutrition.
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Federation of American Societies for Experimental Biology.
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ISBN |
9781489926265 |
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1489926267 |
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