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The main objective of food processing is to obtain food that is safe, tasty, nutritional, appealing, affordable, and convenient to use and transport. In ancient times, food processing was exclusively done in a domestic environment, but nowadays the food manufacturing industry plays an important role in supplying the consumers with complete meals or prepared food items that will be integrated into the diet. Producing food with high nutritional quality means selecting the right ingredients, choosing adequate manufacturing processes and conditions, and taking all steps to assure that the nutritional quality is maintained over the entire shelf life. From a nutritional point of view, processing enhances food digestibility, increases the bioavailability of many nutrients, and reduces or eliminates
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certain antinutritional factors. Processing even creates bioactive substances such as antioxidants. On the other hand, processing can also lead to reduced nutritional quality in a number of ways, for example, by (i) loss of nutritionally important components such as bran in cereals, (ii) reduced protein quality (Maillard reaction), (iii) loss of vitamins, or (iv) the formation of undesired substances such as trans fatty acids in the fat hydrogenation process. It is then up to the manufacturer to take appropriate measures to restore the food s nutritional quality. While the major nutrients, vitamins, and minerals have been studied in quite some depth, the large segment of the phytonutrients or phytochemicals warrants further research in several areas. These include:
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Development and validation of analytical methods to reliably quantify the various classes of chemicals and their corresponding metabolites in both foods and biological materials (plasma, tissues). Further studies on the bene cial health effects, such as antioxidant capacity, and possibly identify other mechanisms of action. Assess the impact of food constituents, chemical/physical properties and food processing on the bioavailability of phytochemicals. Establish Recommended Dietary Allowance (RDA) values and determine tolerable upper intake levels (UL). Are there segments of the population (e.g., children, individuals with speci c health problems) that require special attention, i.e., speci c RDAs or ULs
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REFERENCES
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1. Connor, J.M., Schiek, W.A. (1997). Food Processing. An Industrial Powerhouse in Transition, John Wiley & Sons, Inc., New York, pp. 8 22. 2. Pariza, M.W. (1997). CAST Issue Paper Number 8, November, Examination of dietary recommendations for salt-cured, smoked, and nitrite-preserved foods. 3. Wrangham, R.W., Jones, J.H., Laden, G., Pilbeam, D., Conklin-Brittain, N.L. (1999). Cooking and the ecology of human origins. Current Anthropology, 40, 567 616. 4. Brace Loring, C. (1995). The Stages of Human Evolution, 5th edn, Prentice-Hall, Englewood Cliffs, NJ, p. 371. 5. Straus, L.G. (1989). On early hominid use of re. Current Anthropology, 30, 488 491. 6. Laden, G. (2007). Symposium Proceedings of the DFG: thermal processing of food: potential health bene ts and risks, Wiley-VCH Verlag GmbH, Weinheim, pp. 208 223. 7. Maillard, L.C. (1912). Action des acides amine sur les sucres: formation des melanoidines par voie methodique. Comptes Rendus, 154, 66 68. 8. Hodge, J.E. (1953). Browning reactions in model systems. Journal of Agricultural and Food Chemistry, 1, 928 943.
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9. Soldo, T., Blank, I., Hofmann, T. (2003). (+)-(S)-alapyridaine a general taste enhancer Chemical Senses, 28, 371. 10. Hofmann, T., Bors, W., Stettmeier, K. (2002). A radical intermediate of melanoidin formation in roasted coffee, in Free Radicals in Food Chemistry, Nutrition and Health Effects (eds M.J. Morello, F. Sahidi, C.T. Ho), ACS symposium Series 807, American Chemical Society, Washington, DC, p. 49. 11. Marko, D. (2007). Symposium Proceedings of the DFG. Thermal processing of food: potential health bene ts and risks, Wiley-VCH Verlag GmbH, Weinheim, pp. 66 74. 12. Yilmaz, Y., Toledo, R. (2005). Antioxidant activity of water-soluble Maillard reaction products. Food Chemistry, 93, 273 278. 13. Lindenmeier, M., Faist, V., Hofmann, T. (2002). Structural and functional characterization of pronyl-lysine, a novel protein modi cation in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity. Journal of Agricultural and Food Chemistry, 50, 6997 7006. 14. Finot, P.A. (1997). Effect of processing and storage on the nutritional value of food proteins, in Food Proteins and their Applications (ed. S. Damodaran, A. Paraf), Marcel Dekker Inc., pp. 551 577. 15. Finot, P.A., Deutsch, R., Bujard, E. (1981). The extent of the Maillard reaction during the processing of milk. Progress in Food & Nutrition Science, 5, 345 355. 16. Hurrell, R., Finot, P.A. (1983). Food processing and storage as a determinant of protein and amino acid availability; in nutritional adequacy, nutrient availability and needs, in Experientia Supplementum 44, Nestl Research Symposium, Birkh user, pp. 135 156. 17. Chitra, U., Sing, U., Venkateswara Rao, P. (1996). Phytic acid, in vitro protein digestibility, dietary ber, and minerals of pulses as in uenced by processing methods. Plant Foods for Human Nutrition, 49, 307 316. 18. Carvalho, M.R.B., Sgarbieri, V.C. (1997). Heat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans. Journal of Food Biochemistry, 21, 219 233. 19. Gallant, D.J., Bouchet, B., Bul on, A., P rez, S. (1992). Physical characteristics of starch granules and susceptibility to enzymatic degradation. European Journal of Clinical Nutrition, 46 (Suppl. 2), 3 16. 20. Garcia-Alonso, A., Goni, I. (2000). Effect of processing on potato starch: in vitro availability and glycaemic index. Nahrung, 44, 19 22. 21. Asp, N-G. (1997). Resistant starch an update on its physiological effects. Advances in Experimental Medicine and Biology, 427, 201 210. 22. Shi, Y.C., Cui, W.Y., Birket, A.M., Thatcher, M.G. (Inventors) (National Starch) (2003). European Patent EP1362869, Filing date: 05/14/2003. Resistant starch prepared by isoamylase debranching of low amylose starch. 23. M hlenchemie GmbH & Co. KG (2008). Documentation on products for our improvement, Ahrensburg, Germany. 24. Pyler, R.E., Thomas, D.A. (1991). Malted cereals: their production and use, in Handbook of Cereal Science and Technology (eds K. Kulp, J.G. Ponte), Marcel Dekker, New York, pp. 685 696. 25. U.S. Department of Health and Human Services (2005). Dietary Guidelines for Americans, pp. 40 45.
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