Nutritional and Toxicological Consequences of Food Processing

1. Food Safety - the European Perspective.- 2. Wholesomeness and Safety of Irradiated Food.- 3. A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications.- 4. Synthesis and Availability of Niacin in Roasted Coffee.- 5. Interaction between Casein and Vitamin a during Food Processing.- 6. Thermal Degradation of Carotenoids and Influence on their Physiological Functions.- 7. Formation of Meat Mutagens.- 8. Formation of Heterocyclic Amines During Meat Extract Processing.- 9. An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens.- 10. Mutagens and Carcinogens in Cooked Foods: Concentration, Potency and Risk.- 11. Beef Supernatant-Fraction-Based Studies of Heterocyclic Amine-Mutagen Generation.- 12. Carcinogens in Our Food and Cancer Prevention.- 13. Modification of Carcinogen Metabolism by Indolylic Autolysis Products of Brassica oleraceae.- 14. Dietary Modulation of the Glutathione Detoxification Pathway and the Potential for Altered Xenobiotic Metabolism.- 15. Prevention of Adverse Effects of Food Browning.- 16. Inhibition of Browning by Sulfites.- 17. Hepatotoxicity Caused by Dietary Secondary Products Originating from Lipid Peroxidation.- 18. Dietary N-3 Polyunsaturated Fatty Acids of Fish Oils, Auto-Oxidation ex vivo and Peroxidation in vivo: Implications.- 19. Formation and Action of Anticarcinogenic Fatty Acids.- 20. Residue Trypsin Inhibitor: Data Needs for Risk Assessment.- 21. Studies of Food Allergens: Soybean and Egg Protein.- 22. Identification of Soy Protein Allergens in Patients with Atopic Dermatitis and Positive Soy Challenges: Determination of Change in Allergenicity After Heating or Enzyme Digestion.- 23. Reduction of Whey Protein Allergenicity by Processing.- 24. Elisa Analysis of Soybean Trypsin Inhibitors in Processed Foods.- 25. Effect of Heat on the Nutritional Quality and Safety of Soybean Cultivars.- 26. Utilization of Early Maillard Reaction Products by Humans.- 27. Digestibility of Processed Food Proteins.- 28. Amino Acid Ratings of Different forms of Infant Formulas Based on Varying Degrees of Processing.- 29.Nutritional Value of Processed Rapeseed Meal.- 30. Improvement in the Nutritional Quality of Bread.- 31. Formation, Nutritional Value, and Safety of D-Amino Acids.- 32. Effect of Food Processing and Preparation on Mineral Utilization.- 33. The Effect of Food Processing on Phytate Hydrolysis and Availability of Iron and Zinc.- 34. Anti-Nutritive Effects of Dietary Tin.- Contributors.