Thermal Processing of Food: Potential Health Benefits and Risks is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing.

Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

Contents

Contributions

1. Thermal Processing of Foods: Technological Aspects
2. Thermal Processing: More than Extending the Shelf Life of Foods
3. Nutritional Aspects
4. Biological Activities of Maillard Reaction Products
5. Risk Assessment of Acrylamide
6. An Ex-vivo Approach to Assess Low Dose Effects of Acrylamide
7. Risk Assessment of Furan
8. Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meats
9. Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer
10. The Formation of 3-Monochloropropane-1,2-diol (3-MCPD) in Food and Potential Measures of Control
11. Minimization Strategies: Acrylamide
12. Deep-fat Frying as Food Heating Process: Product Quality, Safety and Process Control
13. Thermal Processing of Food: Allergenicity
14. The Acrylamide Minimisation Concept – A Risk Management Tool
15. The Consequences of Cooking: How the Origin of Cuisine Shaped Human Culture, Ecology, and Biology

Posters

1. Formation, Structural Elucidation, Analysis and Toxicity of Thermal Degradation Products of the Fusarium Mycotoxin Nivalenol
2. Influence of Different Heating Processes on the Formation of Nucleotides, Nucleosides and Free Bases in Vegetables
3. Determination of Free 3-Monochloropropane-1,2-Diol in Coffee and Coffee Surrogates
4. Minimisation Concept – A Reaction on the Potential Health Risk of Acrylamide
5. Isomerisation of Lycopene Due to Thermal Treatment of Carrot Homogenates: Increased Bioavailability of Total Lycopene and Generation of 5-cis-Lycopene in the Human Intestine
6. Influence of High Hydrostatic Pressure on the Formation of N^ε- Carboxymethyllysine and N^ε-Carboxyethyllysine in Maillard-type Reactions
7. Effect of Acrylamide from a Heated Potato Product on the Acrylamide Content in Eggs, Breast Muscle Meat, Liver and Kidney of Hens
8. PAH in Oil and Tocopherols – Analytical Challenges in Complying with EC Recommendations
9. Acrylamide in Fried Potato Products – Influence of Process Conditions and Precursor Contents
10. Thermal Stability of Zeaxanthin in Potato Homogenates
11. Osmotic Treatment as a Pre-Step to Drying and Frying
12. Influence of Maillard Reaction Products on the Inflammatory Cellular Response of Macrophages
13. Dosimetry of Acrylamide and Glycidamide Binding to Proteins in Human Blood
14. DNA Strand Breaking Capacity of Acrylamide and Glycidamide in Mammalian Cells
15. 2-Dodecylcyclobutanone, the Radiolytic Product of Palmitic Acid, is Genotoxic in the Comet Assay and Induces Chromosomal Aberrations in Preneoplastic Cells Using 24-Color-FISH

List of Participants and Contributors

click here to see books of related interest