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Nutritional and Toxicological Consequences of Food Processing

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Cover of 'Nutritional and Toxicological Consequences of Food Processing'

Table of Contents

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    Book Overview
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    Chapter 1 Food Safety Assurance: The European Perspective
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    Chapter 2 Wholesomeness and Safety of Irradiated Foods
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    Chapter 3 A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications
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    Chapter 4 Synthesis and Availability of Niacin in Roasted Coffee
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    Chapter 5 Interaction between Casein and Vitamin a during Food Processing
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    Chapter 6 Thermal degradation of carotenes and influence on their physiological functions.
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    Chapter 7 Formation of Meat Mutagens
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    Chapter 8 Formation of Heterocyclic Amines during Meat Extract Processing and Cooking
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    Chapter 9 An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens
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    Chapter 10 Mutagens and Carcinogens in Cooked Foods: Concentration, Potency and Risk
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    Chapter 11 Beef Supernatant-Fraction-Based Studies of Heterocyclic Amine-Mutagen Generation
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    Chapter 12 Carcinogenesis in our food and cancer prevention.
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    Chapter 13 Modification of Carcinogen Metabolism by Indolylic Autolysis Products of Brassica Oleraceae
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    Chapter 14 Dietary modulation of the glutathione detoxification pathway and the potential for altered xenobiotic metabolism.
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    Chapter 15 Prevention of Adverse Effects of Food Browning
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    Chapter 16 Inhibition of Browning by Sulfites
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    Chapter 17 Hepatotoxicity Caused by Dietary Secondary Products Originating from Lipid Peroxidation
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    Chapter 18 Dietary N-3 Polyunsaturated Fatty Acids of Fish Oils, Autoxidation ex vivo and Peroxidation in vivo: Implications
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    Chapter 19 Formation and Action of Anticarcinogenic Fatty Acids
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    Chapter 20 Residue trypsin inhibitor: data needs for risk assessment.
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    Chapter 21 Studies of Food Allergens: Soybean and Egg Proteins
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    Chapter 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.
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    Chapter 23 Reduction of Whey Protein Allergenicity by Processing
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    Chapter 24 ELISA Analysis of Soybean Trypsin Inhibitors in Processed Foods
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    Chapter 25 Effect of Heat on the Nutritional Quality and Safety of Soybean Cultivars
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    Chapter 26 Utilization of Early Maillard Reaction Products by Humans
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    Chapter 27 Digestibility of Processed Food Protein
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    Chapter 28 Amino Acid Ratings of Different Forms of Infant Formulas Based on Varying Degrees of Processing
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    Chapter 29 Nutritional Value of Processed Rapeseed Meal
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    Chapter 30 Improvement in the Nutritional Quality of Bread
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    Chapter 31 Formation, nutritional value, and safety of D-amino acids.
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    Chapter 32 Effect of Food Processing and Preparation on Mineral Utilization
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    Chapter 33 The effect of food processing on phytate hydrolysis and availability of iron and zinc.
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    Chapter 34 Anti-Nutritive Effects of Dietary Tin
Overall attention for this book and its chapters
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Title
Nutritional and Toxicological Consequences of Food Processing
Published by
Springer US, November 2013
DOI 10.1007/978-1-4899-2626-5
ISBNs
978-1-4899-2628-9, 978-1-4899-2626-5
Editors

Friedman, Mendel

Twitter Demographics

The data shown below were collected from the profiles of 5 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 1 17%
Unknown 5 83%

Demographic breakdown

Readers by professional status Count As %
Other 2 33%
Student > Bachelor 1 17%
Student > Doctoral Student 1 17%
Student > Master 1 17%
Researcher 1 17%
Other 0 0%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 67%
Chemistry 1 17%
Engineering 1 17%