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...
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 t...
Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented...
Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this co...
Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented...
Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this co...
Metal ions and proteins are ubiquitous. Therefore, not surprisingly, new protein-metal interactions continue to be dis- covered, and their importance is increasingly recognized in both physical and life sciences. Because the subject matter is so broad and affects so many disciplines, in organizing this Symposium, I sought participation of speakers with the broadest possible range of interests. Twenty-two accepted my invitation. To supplement the verbal presentations, the Proceedings include five closely re- lated invited contributions. The ideas expressed are those of the various authors and...
Metal ions and proteins are ubiquitous. Therefore, not surprisingly, new protein-metal interactions continue to be dis- covered, and their importance ...
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio- logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and...
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio- logical availabil...
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...
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 t...
