Thermal processing of food: potential health benefits and risks: Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern]
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Tagungsbericht Buch |
| Sprache: | English |
| Veröffentlicht: |
Weinheim
Wiley-VCH-Verl.
2007
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| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XI, 283 S. Ill., graph. Darst. 24 cm |
| ISBN: | 9783527319091 |
Internformat
MARC
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Datensatz im Suchindex
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|---|---|
| adam_text | Inhalt/Contents
Vorwort IX
Preface XI
I Bericht und Schlussfolgerungen 1
1 Einleitung 1
2 Allgemeine und lebensmitteltechnologische Aspekte 1
3 Gesundheitliche Aspekte thermischer Behandlung
von Lebensmitteln 2
4 Fazit 6
5 Forschungsbedarf 6
II Report and Conclusions 9
1 Foreword 9
2 General and Food Technological Aspects 9
3 Health Aspects of Thermal Food Processing 10
4 Conclusions 13
5 Research Needs 14
III Contributions 17
1 Thermal Processing of Foods: Technological Aspects 17
Dietrich Knorr, Volker Heinz, and Cornelius Luscher
2 Thermal Processing: More than Extending the Shelf Life of Foods 26
Thomas Hofmann and Peter Schieberle
3 Nutritional Aspects 50
Gerhard Rechkemmer
4 Biological Activities of Maillard Reaction Products 66
Doris Marko
5 Risk Assessment of Acrylamide 75
Erik Dybing
6 An Ex-vivo Approach to Assess Low Dose Effects of Acrylamide . . 90
Matthias Baum, Daniel Bertow, Evelyne Fauth, Silke Thielen,
and Gerhard Eisenbrand
Thermal Processing ol Food: Potential Health Beneiils and Risks y
DFG, Deutsche Forschungsgemeinschaft
Copyright O 2007 WILEY-VCH Verlag GmbH Co. KGaA, Weinheim
ISBN: 978-3-527-31909-1
Inhalt/Contents
7 Risk Assessment of Furan 103
Josef Schlatter
8 Heterocyclic Aromatic Amines: Potent Genotoxicants Formed
in Cooked Meats 109
Robert J. Turesky and Ricky D. Holland
9 Molecular Epidemiology of Food Pyrolysis Products in Relation
to Colon, Breast, and Prostate Cancer 131
Susan A. Nowell, Rashmi Sinha, Luke Ratnasinghe,
Nicholas P. Lang, and Fred F. Kadlubar
10 The Formation of S-Monochloropropane-l^-diol (3-MCPD)
in Food and Potential Measures of Control 141
Richard H. Stadler, Viviane Theurillat, Alfred Studer,
Francis Scanlan, and Walburga Seefelder
11 Minimization Strategies: Acrylamide 155
Norbert U. Haase
12 Deep-fat Frying as Food Heating Process: Product Quality,
Safety and Process Control 175
Knut Franke and Ernst H. Reimerdes
13 Thermal Processing of Food: Allergenicity 185
Lars K. Poulsen
14 The Acrylamide Minimisation Concept - A Risk Management Tool 197
Andreas Kliemant and Angela Göbel
15 The Consequences of Cooking: How the Origin of Cuisine Shaped
Human Culture, Ecology, and Biology 208
Greg Laden
IV Posters 225
1 Formation, Structural Elucidation, Analysis and Toxicity of Thermal
Degradation Products of the Fusarium Mycotoxin Nivalenol 225
Michael Bretz, Anja Knecht, Simon Göckler,
and Hans-Ulrich Humpf
2 Influence of Different Heating Processes on the Formation
of Nucleotides, Nucleosides and Free Bases in Vegetables 227
Isabelle Kölling-Speer and Alfred Montag
3 Determination of Free S-Monochloropropane-l^-Diol in Coffee
and Coffee Surrogates 233
Torsten Kurzrock and Karl Speer
4 Minimisation Concept - A Reaction on the Potential Health Risk
of Acrylamide 239
Andreas Kliemant and Hartmut Waldner
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 241
Esther Mayer-Miebach, Diana Behsnilian, Heike P. Schuchmann,
and Achim Bub
VI
Inhalt/Contents
6 Influence of High Hydrostatic Pressure on the Formation
of N£- Carboxymethyllysine and Ne-Carboxyethyllysine
in Maillard-type Reactions 247
Martina Kasper and Peter Schieberle
7 Effect of Acrylamide from a Heated Potato Product on the
Acrylamide Content in Eggs, Breast Muscle Meat, Liver
and Kidney of Hens 248
Ingrid Halle, Gerhard Flachowsky, Marcus Ihling,
Monika Lahrssen-Wiederholt, and Horst Klaffke
8 PAH in Oil and Tocopherols - Analytical Challenges
in Complying with EC Recommendations 250
Sonja Schittko, Holger Fritz, Robert Gatermann,
and Ansgar Ruthenschrör
9 Acrylamide in Fried Potato Products - Influence of Process
Conditions and Precursor Contents 256
Knut Franke and Ernst H. Reimerdes
10 Thermal Stability of Zeaxanthin in Potato Homogenates 257
Diana Behsnilian, Esther Mayer-Miebach, Ping ¡dda,
and Heike P. Schuchmann
11 Osmotic Treatment as a Pre-Step to Drying and Frying 259
Diana Behsnilian, Esther Mayer-Miebach, and Wolf-D. Koller
12 Influence of Maillard Reaction Products on the Inflammatory
Cellular Response of Macrophages 266
Sonja Muscat and Monika Pischetsrieder
13 Dosimetry of Acrylamide and Glycidamide Binding to Proteins
in Human Blood 267
Daniel Bertow, Matthias Baum, and Gerhard Eisenbrand
14 DNA Strand Breaking Capacity of Acrylamide and Glycidamide
in Mammalian Cells 275
Doris Marko, Zeina Tjaden, Florian Fueller, and Nicole Puppel
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 277
Nadine Knoll, Anja Weise, Michael Glei, Uwe Claussen,
Brigitte Marian, and Beatrice L. Pool-Zobel
V Participants and Contributors of the Symposium 279
VII
|
| any_adam_object | 1 |
| author2 | Eisenbrand, Gerhard 1940- |
| author2_role | edt |
| author2_variant | g e ge |
| author_GND | (DE-588)107304392 |
| author_facet | Eisenbrand, Gerhard 1940- |
| building | Verbundindex |
| bvnumber | BV024615497 |
| classification_rvk | VN 8008 |
| ctrlnum | (OCoLC)180954822 (DE-599)DNB981280382 |
| dewey-full | 664.02 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.02 |
| dewey-search | 664.02 |
| dewey-sort | 3664.02 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Conference Proceeding Book |
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| id | DE-604.BV024615497 |
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| indexdate | 2024-07-09T22:03:05Z |
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| spelling | Thermal processing of food: potential health benefits and risks Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] Deutsche Forschungsgemeinschaft ; Senate Commission on Food Safety (SKLM). Ed. Gerhard Eisenbrand ... Weinheim Wiley-VCH-Verl. 2007 XI, 283 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier Lebensmittelbehandlung (DE-588)4167033-4 gnd rswk-swf Gesundheitsgefährdung (DE-588)4071808-6 gnd rswk-swf Thermisches Verfahren (DE-588)4544663-5 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Erhitzen (DE-588)4246665-9 gnd rswk-swf Thermische Verfahrenstechnik (DE-588)4117203-6 gnd rswk-swf Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2005 Kaiserslautern gnd-content Lebensmittelverfahrenstechnik (DE-588)4167046-2 s Thermische Verfahrenstechnik (DE-588)4117203-6 s Gesundheitsgefährdung (DE-588)4071808-6 s DE-604 Lebensmittelbehandlung (DE-588)4167033-4 s Thermisches Verfahren (DE-588)4544663-5 s Lebensmittelqualität (DE-588)4343361-3 s Lebensmittel (DE-588)4034870-2 s Erhitzen (DE-588)4246665-9 s b DE-604 Eisenbrand, Gerhard 1940- (DE-588)107304392 edt Deutsche Forschungsgemeinschaft Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln Sonstige (DE-588)2117001-0 oth Symposium Thermal Processing of Food: Potential Health Benefits and Risks 2005 Kaiserslautern Sonstige (DE-588)10168813-1 oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018587869&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Thermal processing of food: potential health benefits and risks Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] Lebensmittelbehandlung (DE-588)4167033-4 gnd Gesundheitsgefährdung (DE-588)4071808-6 gnd Thermisches Verfahren (DE-588)4544663-5 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Erhitzen (DE-588)4246665-9 gnd Thermische Verfahrenstechnik (DE-588)4117203-6 gnd Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4167033-4 (DE-588)4071808-6 (DE-588)4544663-5 (DE-588)4343361-3 (DE-588)4246665-9 (DE-588)4117203-6 (DE-588)4167046-2 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Thermal processing of food: potential health benefits and risks Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] |
| title_auth | Thermal processing of food: potential health benefits and risks Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] |
| title_exact_search | Thermal processing of food: potential health benefits and risks Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] |
| title_full | Thermal processing of food: potential health benefits and risks Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] Deutsche Forschungsgemeinschaft ; Senate Commission on Food Safety (SKLM). Ed. Gerhard Eisenbrand ... |
| title_fullStr | Thermal processing of food: potential health benefits and risks Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] Deutsche Forschungsgemeinschaft ; Senate Commission on Food Safety (SKLM). Ed. Gerhard Eisenbrand ... |
| title_full_unstemmed | Thermal processing of food: potential health benefits and risks Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] Deutsche Forschungsgemeinschaft ; Senate Commission on Food Safety (SKLM). Ed. Gerhard Eisenbrand ... |
| title_short | Thermal processing of food: potential health benefits and risks |
| title_sort | thermal processing of food potential health benefits and risks symposium dfg symposium thermal processing of food potential health benefits and risks 25 bis 27 september 2005 in kaiserslautern |
| title_sub | Symposium ; [DFG-Symposium "Thermal Processing of Food: Potential Health Benefits and Risks" ... 25. bis 27. September 2005 in Kaiserslautern] |
| topic | Lebensmittelbehandlung (DE-588)4167033-4 gnd Gesundheitsgefährdung (DE-588)4071808-6 gnd Thermisches Verfahren (DE-588)4544663-5 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Erhitzen (DE-588)4246665-9 gnd Thermische Verfahrenstechnik (DE-588)4117203-6 gnd Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Lebensmittelbehandlung Gesundheitsgefährdung Thermisches Verfahren Lebensmittelqualität Erhitzen Thermische Verfahrenstechnik Lebensmittelverfahrenstechnik Lebensmittel Konferenzschrift 2005 Kaiserslautern |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018587869&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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