Nutritional And Toxicological Aspects Of Food Processing

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Nutritional and Toxicological Consequences of Food Processing

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1489926267
Total Pages : 531 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Nutritional and Toxicological Consequences of Food Processing by : Mendel Friedman

Download or read book Nutritional and Toxicological Consequences of Food Processing written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Ronald Walker
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (117 download)

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Book Synopsis Nutritional and Toxicological Aspects of Food Processing by : Ronald Walker

Download or read book Nutritional and Toxicological Aspects of Food Processing written by Ronald Walker and published by . This book was released on 1988 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Nutritional and Toxicological Aspects of Food Safety

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 1468447904
Total Pages : 585 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Nutritional and Toxicological Aspects of Food Safety by : Mendel Friedman

Download or read book Nutritional and Toxicological Aspects of Food Safety written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Handbook of Food Chemistry

Author : Peter Chi Keung Cheung
Publisher : Springer
ISBN 13 : 9783642366048
Total Pages : 0 pages
Book Rating : 4.3/5 (66 download)

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Book Synopsis Handbook of Food Chemistry by : Peter Chi Keung Cheung

Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Process-Induced Food Toxicants

Author : Richard H. Stadler
Publisher : John Wiley & Sons
ISBN 13 : 0470430095
Total Pages : 744 pages
Book Rating : 4.4/5 (74 download)

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Book Synopsis Process-Induced Food Toxicants by : Richard H. Stadler

Download or read book Process-Induced Food Toxicants written by Richard H. Stadler and published by John Wiley & Sons. This book was released on 2008-12-09 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Nutritional and Toxicological Aspects of Food Safety

Author : Mendel Friedman
Publisher :
ISBN 13 :
Total Pages : 584 pages
Book Rating : 4.:/5 (878 download)

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Book Synopsis Nutritional and Toxicological Aspects of Food Safety by : Mendel Friedman

Download or read book Nutritional and Toxicological Aspects of Food Safety written by Mendel Friedman and published by . This book was released on 1984 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Toxicological Aspects of Food

Author : K. Miller
Publisher : Springer
ISBN 13 :
Total Pages : 480 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Toxicological Aspects of Food by : K. Miller

Download or read book Toxicological Aspects of Food written by K. Miller and published by Springer. This book was released on 1987-09-08 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food and Nutritional Toxicology

Author : Stanley T. Omaye
Publisher : CRC Press
ISBN 13 : 0203485300
Total Pages : 340 pages
Book Rating : 4.2/5 (34 download)

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Book Synopsis Food and Nutritional Toxicology by : Stanley T. Omaye

Download or read book Food and Nutritional Toxicology written by Stanley T. Omaye and published by CRC Press. This book was released on 2004-03-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Safety and Toxicity

Author : John De Vries
Publisher : CRC Press
ISBN 13 : 143982195X
Total Pages : 360 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Food Safety and Toxicity by : John De Vries

Download or read book Food Safety and Toxicity written by John De Vries and published by CRC Press. This book was released on 2021-10-08 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Toxicological Aspects of Food Safety

Author : European Society of Toxicology
Publisher : Springer
ISBN 13 : 9780387086460
Total Pages : 0 pages
Book Rating : 4.0/5 (864 download)

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Book Synopsis Toxicological Aspects of Food Safety by : European Society of Toxicology

Download or read book Toxicological Aspects of Food Safety written by European Society of Toxicology and published by Springer. This book was released on 1978 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Impact of Processing on Food Safety

Author : Lauren S. Jackson
Publisher : Springer Science & Business Media
ISBN 13 : 1461548535
Total Pages : 265 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Impact of Processing on Food Safety by : Lauren S. Jackson

Download or read book Impact of Processing on Food Safety written by Lauren S. Jackson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Chemical Food Safety

Author : Leon Brimer
Publisher : CABI
ISBN 13 : 9781845937874
Total Pages : 295 pages
Book Rating : 4.9/5 (378 download)

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Book Synopsis Chemical Food Safety by : Leon Brimer

Download or read book Chemical Food Safety written by Leon Brimer and published by CABI. This book was released on 2011 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preventing contamination with problematic chemical compounds in food, from 'plant to plate and meat to meal', begins with an understanding of the food production and processing chain as well as relevant issues in toxicology and risk management. The diversity in origin and structure of unwanted chemical substances means that combating chemical contaminants in food needs a good understanding of science in a number of disciplines as well as the regulatory processes designed to minimise risks to a world population increasingly exposed through international trade. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety, from acute to long lasting problems that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book follows problematic chemical compounds through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants. The aim is to reach a harmonized level of understanding of all aspects of chemical food safety, so as to make the graduated student ready for work in all sectors related to food and its production.

History of Food and Nutrition Toxicology

Author : Esther Haugabrooks
Publisher : Academic Press
ISBN 13 : 0128212624
Total Pages : 350 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis History of Food and Nutrition Toxicology by : Esther Haugabrooks

Download or read book History of Food and Nutrition Toxicology written by Esther Haugabrooks and published by Academic Press. This book was released on 2023-08-25 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: History of Food and Nutrition Toxicology, part of the History of Toxicology and Environmental Health series, provides an overview of history in the field to help readers better understand future applications for evaluating newer and valuable approaches and their impacts on human health. The book explores issues associated with chemical contaminants, toxicants, the use of dietary supplements and pharmaceuticals, and increasing concerns surrounding food toxicity and safety. The addition of historical case studies and end-of chapter questions make the book ideal for toxicologists, food scientists, pharmaceutical scientists, and other researchers who want to understand current state and future challenges in the field. Offers thought-provoking, forward thinking end-of-chapter questions Provides illustrations of historical products, individuals and processes Discusses case studies that help provide historical perspectives

Reviews in Food and Nutrition Toxicity

Author : Victor R. Preedy
Publisher : CRC Press
ISBN 13 : 9780849335167
Total Pages : 298 pages
Book Rating : 4.3/5 (351 download)

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Book Synopsis Reviews in Food and Nutrition Toxicity by : Victor R. Preedy

Download or read book Reviews in Food and Nutrition Toxicity written by Victor R. Preedy and published by CRC Press. This book was released on 2005-03-22 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology. Put together by a strong team with a wealth of broad experience, the continuation of this important new series includes contributions from the fields of medicine, public health, and environmental science. Topics covered in Volume Three include: MEG-related toxic, pathological, and etiological findings in the liver, stomach, blood, testes/uterus, kidneys, peritoneum, and skin Current information on pharmacokinetic and toxicodynamic aspects of methyl mercury toxicity The limits set by various agencies for, and the possible effects of, exposure to Uranium via ingestion and inhalation Evidence that nutrition can modify PCB toxicity and its implications in numerous age-related diseases The most recent findings on oxysterols' toxic and pro-atherosclerotic effects and the use of antioxidants supplements to prevent their generation in foods Examples of published safety data, drug interactions, and problems with formulated products Potential dangers and benefits of genetically modified foods, moral and ethical issues, and benefit risk ratios Emerging issues in food contamination, recently-discovered contaminants, the increased use of genetically engineered crops, and their effects on children New views on the onset of celiac disease, its symptoms outside the gastrointestinal tract, and its diagnosis and management A timely compilation, the book sheds light on the most important issues in food safety today. It is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.

Introduction to Food Toxicology

Author : Takayuki Shibamoto
Publisher : Academic Press
ISBN 13 : 9780123742865
Total Pages : 309 pages
Book Rating : 4.7/5 (428 download)

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Book Synopsis Introduction to Food Toxicology by : Takayuki Shibamoto

Download or read book Introduction to Food Toxicology written by Takayuki Shibamoto and published by Academic Press. This book was released on 2009 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occuring or having been introduced by industry or food processing methods. This second edition of Introduction to Food Toxicology explores these development while continuing to provide a core understanding of the basic principles of food toxicology. Introduction to Food Toxicology 2nd edition includes new and updated coverage of key topics including the circulatory systems and their influence on toxicity, molecular mechanisms of absorption and excretion, the multiplicity and specificity of phase I and II reactions, toxins from marine food sources including the growing number of toxins from symbiotic bacteria, algae and plankton, focus on the occurrence and modes of action of the central mycotoxins and information on emerging problems, including fumonisins, regulations, including the Food Quality Control Act, solid-pfase extraction, immuno assay, and LC/MS, mechanisms of regulation of xenobiotic activation and deactivation, developments in the modes of action and impact of natural toxins in food plants, a comprehensive review of the issues surrounding dioxins, the function of antioxidants and their toxicological aspects, acrylamide, its occurrence, toxicity and regulation on its use, phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants and diet and drug interactions. *New information on: --Solid-phase extraction, immuno assay, and LC/MS --Mechanisms of regulation of xenobiotic activation and deactivation --Developments in the modes of action and impact of natural toxins in food plants --A comprehensive review of the issues surrounding dioxins --The function of antioxidants and their toxicological aspects --Acrylamide, its occurrence, toxicity and regulation on its use --Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants --Diet and drug interactions

Chemicals in the Food Industry

Author : Rachid Chaib
Publisher : Springer Nature
ISBN 13 : 3030429431
Total Pages : 70 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Chemicals in the Food Industry by : Rachid Chaib

Download or read book Chemicals in the Food Industry written by Rachid Chaib and published by Springer Nature. This book was released on 2020-03-05 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations. Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.

World Food Problem

Author : Professor Miloslav Rechcigl
Publisher : CRC Press
ISBN 13 : 1351094661
Total Pages : 249 pages
Book Rating : 4.3/5 (51 download)

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Book Synopsis World Food Problem by : Professor Miloslav Rechcigl

Download or read book World Food Problem written by Professor Miloslav Rechcigl and published by CRC Press. This book was released on 2018-01-10 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this publication is to provide the interested reader with an authoritative and comprehensive up-to-date bibliography on all important facets of the world food problem, encompassing such questions as the availability of natural reseources, the present and future sources of energy, environmental quality, population growth, world malnutrition, the state of food production, food consumption patterns, future food needs, toxicological aspects of food, agricultural and industrial aspects of food production, and family planning. It is the first compilation of its kind in that it covers the subject from a multidisciplinary point of view, including publications that deal with teh description and alaysis of the world food problem as well as those that offer alternative strategies adn specific technological meaures for alleviating the problem.