LEADER 05471nam 2200757Ia 450 001 9910877557103321 005 20200520144314.0 010 $a1-281-08800-5 010 $a1-282-11842-0 010 $a9786612118425 010 $a9786611088002 010 $a3-527-61149-5 010 $a3-527-61150-9 035 $a(CKB)1000000000376160 035 $a(EBL)482305 035 $a(OCoLC)181349734 035 $a(SSID)ssj0000258433 035 $a(PQKBManifestationID)11235451 035 $a(PQKBTitleCode)TC0000258433 035 $a(PQKBWorkID)10255225 035 $a(PQKB)10137945 035 $a(MiAaPQ)EBC482305 035 $a(MiAaPQ)EBC4956419 035 $a(Au-PeEL)EBL4956419 035 $a(CaONFJC)MIL108800 035 $a(OCoLC)1027138237 035 $a(EXLCZ)991000000000376160 100 $a20061128d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aThermal processing of food $epotential health benefits and risks : symposium /$feditors Gerhard Eisenbrand ... [et al.] ; scientific secretariat Sabine Guth ... [et al.] ; Senate Commission on Food Safety (SKLM) 210 $aWeinheim $cWiley-VCH ;$aBonn $cDFG$dc2007 215 $a1 online resource (297 p.) 225 1 $aForschungsberichte (DFG) 300 $aAt head of title: Deutsche Forschungsgemeinschaft. 300 $aSymposium held September 25-27 2005, Kaiserslautern, Germany. 311 $a3-527-31909-3 320 $aIncludes bibliographical references. 327 $aThermal Processing of Food: Potential Health Benefits and Risks; Inhalt/Contents; Vorwort; Preface; I Bericht und Schlussfolgerungen; 1 Einleitung; 2 Allgemeine und lebensmitteltechnologische Aspekte; 3 Gesundheitliche Aspekte thermischer Behandlung von Lebensmitteln; 4 Fazit; 5 Forschungsbedarf; II Report and Conclusions; 1 Foreword; 2 General and Food Technological Aspects; 3 Health Aspects of Thermal Food Processing; 4 Conclusions; 5 Research Needs; III Contributions; 1 Thermal Processing of Foods: Technological Aspects; 2 Thermal Processing: More than Extending the Shelf Life of Foods 327 $a3 Nutritional Aspects4 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 327 $a12 Deep-fat Frying as Food Heating Process: Product Quality, Safety and Process Control13 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; IV 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 327 $a3 Determination of Free 3-Monochloropropane-1,2-Diol in Coffee and Coffee Surrogates4 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(?)-Carboxymethyllysine and N(?)-Carboxyethyllysine in Maillard-type Reactions 327 $a7 Effect of Acrylamide from a Heated Potato Product on the Acrylamide Content in Eggs, Breast Muscle Meat, Liver and Kidney of Hens8 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 327 $a13 Dosimetry of Acrylamide and Glycidamide Binding to Proteins in Human Blood 330 $aThis is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary. 410 0$aForschungsberichte (DFG) 606 $aProcessed foods$vCongresses 606 $aFood$xThermal properties$vCongresses 606 $aFood$xPreservation$vCongresses 615 0$aProcessed foods 615 0$aFood$xThermal properties 615 0$aFood$xPreservation 676 $a664 676 $a664.028 701 $aEisenbrand$b Gerhard$01754664 712 02$aDeutsche Forschungsgemeinschaft.$bSenatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910877557103321 996 $aThermal processing of food$94197508 997 $aUNINA