Nutritional and Toxicological Consequences of Food Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Nutritional and Toxicological Consequences of Food Processing write by Mendel Friedman. This book was released on 2013-11-21. Nutritional and Toxicological Consequences of Food Processing available in PDF, EPUB and Kindle. 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.
Nutritional and Toxicological Aspects of Food Processing
Nutritional and Toxicological Aspects of Food Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Nutritional and Toxicological Aspects of Food Processing write by Ronald Walker. This book was released on 1988. Nutritional and Toxicological Aspects of Food Processing available in PDF, EPUB and Kindle.
Nutritional and Toxicological Aspects of Food Safety
Nutritional and Toxicological Aspects of Food Safety - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Nutritional and Toxicological Aspects of Food Safety write by Mendel Friedman. This book was released on 2012-12-06. Nutritional and Toxicological Aspects of Food Safety available in PDF, EPUB and Kindle. 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.
Health and Safety Aspects of Food Processing Technologies
Health and Safety Aspects of Food Processing Technologies - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Health and Safety Aspects of Food Processing Technologies write by Abdul Malik. This book was released on 2019-10-31. Health and Safety Aspects of Food Processing Technologies available in PDF, EPUB and Kindle. Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.
Handbook of Food Chemistry
Handbook of Food Chemistry - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Food Chemistry write by Peter Chi Keung Cheung. This book was released on 2015-10-19. Handbook of Food Chemistry available in PDF, EPUB and Kindle. 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.
