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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
Attention for Chapter 26: Utilization of Early Maillard Reaction Products by Humans
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Chapter title
Utilization of Early Maillard Reaction Products by Humans
Chapter number 26
Book title
Nutritional and Toxicological Consequences of Food Processing
Published by
Springer, Boston, MA, January 1991
DOI 10.1007/978-1-4899-2626-5_26
Pubmed ID
Book ISBNs
978-1-4899-2628-9, 978-1-4899-2626-5
Authors

Helmut F. Erbersdobler, Michael Lohmann, Karin Buhl, Erbersdobler, Helmut F., Lohmann, Michael, Buhl, Karin

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 11 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 4 36%
Student > Master 3 27%
Researcher 2 18%
Unknown 2 18%
Readers by discipline Count As %
Chemistry 5 45%
Agricultural and Biological Sciences 2 18%
Social Sciences 1 9%
Pharmacology, Toxicology and Pharmaceutical Science 1 9%
Unknown 2 18%