[Changes in foods caused by technologic procedures].
An outline will be given on chemical changes in substances contained in food due to the use of technological processes. The facts about hydrolytic alteration of carbohydrates, lipids and protein as well as changes due to oxidation on lipids and phenolic components will be explained. Changes caused by non-enzymic browning reaction (Maillard-Reaction) and the formation of flavouring and brown pigments in food play a major role in food quality variations as do changes due to storage and processing. A report will be given, using selected examples, on the Maillard-Reaction, the formation of products as well toxicological and physiological characteristics.
Institut für Lebensmittelchemie, TU Berlin.
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Baltes
D055598:Chemical Phenomena; D002621:Chemistry; D005503:Food Additives / Q000009:adverse effects*; D005506:Food Contamination; D005511:Food Handling; D005524:Food Technology; D005517:Foodborne Diseases / Q000209:etiology; D006801:Humans; D012307:Risk Factors
D005503:Food Additives
Veränderungen in Lebensmitteln durch technologische Verfahren.