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Food Processing and the Mediterranean DietToxicological evaluation of proteins introduced into food cropsThe effect of cooking on the phytochemical content of vegetables.Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications.The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds.Furan: a critical heat induced dietary contaminant.Food ingredients as anti-obesity agents: a review.The Maillard reaction and pet food processing: effects on nutritive value and pet health.Toxic compounds in honey.A review on the relationship between food structure, processing, and bioavailability.New perspectives on dietary-derived treatments and food safety-antinomy in a new era.Baking, ageing, diabetes: a short history of the Maillard reaction.Amino Acid Degradations Produced by Lipid Oxidation Products.Humans as cucinivores: comparisons with other species.Electrochemical genosensors in food safety assessment.Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.Expression of the soybean allergenic protein P34 in Escherichia coli and its indirect ELISA detection method.Influence of high-pressure processing on the profile of polyglutamyl 5-methyltetrahydrofolate in selected vegetables.Activation of the transcription factor Nrf2 in macrophages, Caco-2 cells and intact human gut tissue by Maillard reaction products and coffee.N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion.Produce consumption in the United States: an analysis of consumption frequencies, serving sizes, processing forms, and high-consuming population subgroups for microbial risk assessments.Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations.The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants.Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.Feed gas effect on plasma inactivation mechanism of Salmonella Typhimurium in onion and quality assessment of the treated sample.Cats and Carbohydrates: The Carnivore Fantasy?Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage.Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors.Phenolic Content and Antioxidant Activity in Raw and Denatured Aqueous Extracts from Sprouts and Wheatgrass of Einkorn and Emmer Obtained under Salinity.Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.Ultra-processed Food Intake and Obesity: What Really Matters for Health-Processing or Nutrient Content?Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage.Is a flavonoid-rich diet with steamer cooking safe during calcineurin inhibitors therapy?Global antioxidant response of meat.[Heat-induced contaminants in foodstuffs : Acrylamide, furan, and fatty acid esters of monochloropropanediols and glycidol].Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk.Food-Associated Stress Primes Foodborne Pathogens for the Gastrointestinal Phase of InfectionKinetics of color development of peanuts during dry roasting using a batch roasterHeadspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice
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description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on September 2010
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
A review on the beneficial aspects of food processing.
@en
A review on the beneficial aspects of food processing.
@nl
type
label
A review on the beneficial aspects of food processing.
@en
A review on the beneficial aspects of food processing.
@nl
prefLabel
A review on the beneficial aspects of food processing.
@en
A review on the beneficial aspects of food processing.
@nl
P2093
P2860
P50
P356
P1476
A review on the beneficial aspects of food processing
@en
P2093
Dietrich Knorr
Gabriele Scholz
Gerhard Eisenbrand
Martinus van Boekel
Nicoletta Pellegrini
Pratima Rao Jasti
Sam Lalljie
P2860
P304
P356
10.1002/MNFR.200900608
P577
2010-09-01T00:00:00Z