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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."
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."
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