Learning Objectives

1. Discuss the general principles behind food processing and preparation.
2. List the major natural processes modifying food.
3. List the major food processing approaches.
4. Describe the physical chemistry background of toxicant formation in food processing.
5. Describe N-Nitrosamine formation from nitrites.
6. Explain the formation of polycyclic aromatic hydrocarbons in cooking.
7. Describe amino acid pyrolysates and their formation in cooking.
8. Explain the formation of Maillard reaction products.
9. Describe Lysinoalanine cross-linkage from alkali/heat treatment of proteins.
10. Explore the background and risk assessment of acrylamide formation in foods prepared at high temperatures.

Advance Reading

1. Shibamoto, pp. 184-196
2. 2006 HEATOX Workshop Report (Survey)

Suggested Reading

1. Meat Mutagens. National Cattlemen’s Beef Association
2. Nitrite in Meat. Univ. of Minnesota Extension
3. Acrylamide InfoNet. JIFSAN-WHO/FAO

Keywords

1. Food processing
2. Thermal processing
3. Blanching
4. Pasteurization
5. Sterilization
6. Refrigerated storage
7. Freezing and frozen food storage
8. Liquid concentration
9. Dehydration
10. Mechanical separation
11. Extrusion
12. Irradiation
13. Food processing toxicant
14. Food processing pro-toxicant
15. N-Nitrosamine

16. Polycyclic aromatic hydrocarbons
17. Amino acid pyrolysates
18. Heterocyclic aromatic amines
19. b-carbolines
20. imidazo-quinoline
21. imidazo-quinoxalin-2-amine
22. Meat mutagen
23. IQ/IQx
24. Maillard reaction products
25. Unique radiolytic products (URPs)
26. Lysoalanine cross-linkage
27. Renal cytomegaly
28. Acrylamide formation
29. Glycidamide