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Nutritional Impact of Food Processing.

NUTRITIONAL IMPACT OF FOOD PROCESSING

This text is derived from the 25th symposium of the Group of European Nutritionists who held a meeting in Reykjavik, Iceland, under the same title as the text in September 1987. It was important primarily because of the growing consumer interest in the nutritional aspects of food and higher expectations of health care and value for money. This book contains some thirty expert articles and two interesting keynote lectures.

The lectures examine and discuss the problems of food irradiation and the effects of n-6 and n-3 polyunsaturated fatty acids on coronary heart disease and there are then four sections with headings: New food technology; Nutrition and food processing; Industry's response to development in nutrition; and Workshop of free radicals in health and disease.

The actual papers carry titles; Cereals as food - new technological trends and their nutritional implications; Nutritional effects of pickle fermentation of blood and liver sausages in skyrwhey; Developments and future trends in post-slaugther handling and packaging of meat; New methods of milk processing; Future of fish processing; Nutritional impact of food processing - fruits and vegetables; New frontiers in the processing and utilization of fish oil; Effects of processed foods on food consumption patterns in industrialized countries; Food manufacturing processes and their influence on the nutritional quality of foods; Protein reactions during food processing and storage-their relevance to human nutrition; Can the comparison and properties of carbohydrates in manufactured foods be modified to obtain nutritional benefits?; Food processing and trace element supply; Vitamin degradation during food processing and how to prevent it; The effect of processing on the content of polycyclic aromatic hydrocarbons and volatile n-nitrosamines in cured and smoked lamb meat; Consumer expectations of healthy eating and the factors influencing consumer choice; Medical aspects of new food processing - methods used in Eastern European countries; Consequences for the food producer; Safety and nutritional value of novel foods; Manufactured foods that fulfil guidelines; Nutri tional quality evaluation of industrially processed foods; Application of 'active packaging' technologies for the improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods; Mechanisms of lipid oxidation and anti-oxidation; Metal ions, oxygen radicals and tissue damage, Attenuation of anti-oxidant enzymes in response to oxidative stresses; Inhibition of free radical processes by anti- oxidants - tryptophan and 5-hydroxytryptophan; The anti-oxidant and nutritional effects of tocopherols, ascorbic acid and b-carotene in relation to processing of edible oils; Environmental cancer, phagocytic oxidant stress and nutritional interactions; and Free radicals and heart disease.

One can see immediately from this list that the meeting was very wide-ranging.
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Publication:Food Trade Review
Article Type:Book Review
Date:May 1, 1990
Words:424
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