| 书目名称 | Nutritional and Toxicological Consequences of Food Processing | | 编辑 | Mendel Friedman | | 视频video | | | 丛书名称 | Advances in Experimental Medicine and Biology | | 图书封面 |  | | 描述 | A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in W | | 出版日期 | Book 1991 | | 关键词 | Carotenoids; Lipid; Niacin; Nutrition; Oxidation; Riboflavin; Vitamin; Vitamin A; allergy; cancer; cancer prev | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4899-2626-5 | | isbn_softcover | 978-1-4899-2628-9 | | isbn_ebook | 978-1-4899-2626-5Series ISSN 0065-2598 Series E-ISSN 2214-8019 | | issn_series | 0065-2598 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
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发表于 2025-3-21 19:23:57
