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  • © 1999

Impact of Processing on Food Safety

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Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 459)

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  • ISBN: 978-1-4615-4853-9
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Table of contents (16 chapters)

  1. Front Matter

    Pages i-viii
  2. Microorganisms and Microbial Toxins

    • D. S. Reid, L. J. Harris
    Pages 9-21
  3. Food Processing and Lipid Oxidation

    • J. Bruce German
    Pages 23-50
  4. Impact of Processing on Formation of Trans Fatty Acids

    • J. M. King, P. J. White
    Pages 51-65
  5. Cholesterol Oxidation Products

    • Pearlly S. Yan
    Pages 79-98
  6. Impact of Processing on Food Allergens

    • Susan L. Hefle
    Pages 107-119
  7. Postharvest Changes in Glycoalkaloid Content of Potatoes

    • Mendel Friedman, Gary M. McDonald
    Pages 121-143
  8. Influence of Feeding Alkaline/Heat Processed Proteins on Growth and Protein and Mineral Status of Rats

    • G. Sarwar, M. R. L’Abbé, K. Trick, H. G. Botting, C. Y. Ma
    Pages 161-177
  9. Effect of Processing on Fusarium Mycotoxins

    • Lauren S. Jackson, Lloyd B. Bullerman
    Pages 243-261
  10. Back Matter

    Pages 263-270

About this book

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.

Keywords

  • Alanin
  • Lipid
  • Nutrition
  • Oxidation
  • Toxin
  • Vitamin
  • allergy
  • food safety
  • microorganism

Editors and Affiliations

  • U.S. Food and Drug Administration, USA

    Lauren S. Jackson

  • Lawrence Livermore National Laboratory, Livermore, USA

    Mark G. Knize

  • U.S. Environmental Protection Agency, Cincinnati, USA

    Jeffrey N. Morgan

Bibliographic Information

  • Book Title: Impact of Processing on Food Safety

  • Editors: Lauren S. Jackson, Mark G. Knize, Jeffrey N. Morgan

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4615-4853-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1999

  • Hardcover ISBN: 978-0-306-46051-7

  • Softcover ISBN: 978-1-4613-7201-1

  • eBook ISBN: 978-1-4615-4853-9

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: VIII, 270

  • Topics: Food Science, Nutrition

Buying options

eBook
USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4615-4853-9
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book
USD 139.99
Price excludes VAT (USA)
Hardcover Book
USD 199.99
Price excludes VAT (USA)