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Nutritional and toxicological aspects of food processing : proceedings of an international symposium held at the Istituto Superiore de Sanita, Rome, Italy, 14-16 April 1987 / edited by R. Walker and E. Quattrucci.

Contributor(s): Walker, R | Quattrucci, E | Golberg, Leon | Istituto superiore di sanità (Italy) | Istituto nazionale della nutrizione (Italy) | International Symposium on Nutritional and Toxicological Aspects of Food Processes (1987 : Istituto Superiore di Sanità).
Material type: materialTypeLabelBookPublisher: London ; New York : Taylor & Francis, 1988Description: x, 375 p. : ill. ; 24 cm.ISBN: 0850664179.Subject(s): Food handling -- Congresses | Food -- Preservation -- Congresses | Nutrition -- CongressesDDC classification: 615.954
Contents:
1. Chemical preservation: Nutritional and safety aspects of natural antioxidants / G. Tomassi -- Phenolic antioxidants / J. W. Daniel -- Toxicological aspects of food preservatives / R. Walker -- The influence of the phenolic fractions of smoke condensates on drug metabolism / K. J. Netter and A. K. Sternitzke -- Different effect of some antioxidants on the production of aflatoxins on starchy and oily seeds / C. Fanelli, A. A. Fabbri, C. De Luca, M. Passi and S. Passi -- Non-volatile n-nitroso compounds in cured meats / R. C. Masey, P. E. Key, D. J. McWeeny and A. R. Tricker -- Detection of combined formaldehyde in Grana Padano cheese and in Provolone cheese / P. Resmini -- Antinutritional effects of sulphites in foods / L. Pizzoferrato, E. Quattrucci and G. Di Lullo -- 2. Physical treatment: Wholesomeness of irradiated food / P. S. Elias -- Heat treatments and nutritional significance of Maillard reaction products / E. Quattrucci -- Genotoxicity studies of cooked food / P. Dolara and F. Bianchini -- Lipids: products of industrial hydrogenation, oxidation and heating / M. I. Gurr -- Nutritional properties and safety of food processed by extrusion cooking / R. Cubadda -- Nutritional and toxicological aspects of the cassava / E. Casadei -- Nephrocalcinosis and disturbances of mineral balance in rats fed Maillard reaction products / J. O'Brien, P. A. Morrissey and A. Flynn -- Effects of high temperature drying on some nutritional characteristics of pasta / R. Acquistucci, G. Bassotti and R. Cubadda -- Analytical parameters for heat treatments evaluation with respect to the quality of milk / M. Rampilli and G. Contarini -- Modifications in protein fractions and renneting properties of frozen milk thawed under different procedures / R. Giangiacomo and T. M. Cattaneo -- 3. Biotechnology: Safety aspects of genetically engineered food products / G. Vettorazzi -- Nutrition and toxicology of fermented foods / D. B. Gammack -- Finishing and electrostimulation to increase meat acceptability of Friesian culled cows / A. Romita, A. Borghese, S. Gigli, A. Di Giacomo and M. Mormile -- Comparative mutagenic activity in commercial foods containing beef extract / M. Streff and C. De Meester -- 4. Nutritional aspects: Exudate and other gums as forms of soluble dietary fibre / D. M. W. Anderson -- Toxicological and nutritional evaluation of low nutrient density foods / D. Hattan -- Dietary components affect the proliferative activity of colonic epithelium in mice / G. Caderni -- Total nitrogen automatic determination in urine and stools / G. F. Adami, M. Castagnola, M. Summa, G. Camerini, E. Foppiani and B. Colombo -- Direct total nitrogen determination in enteral feeding mixtures / G. F. Adami, M. Castagnola, M. Summa, P. Zunino and B. Colombo -- 5. Contaminants: New indices of quality: mycotoxins in food / G. Cerutti and A. Vecchio -- Decontamination tests on fruit juices contaminated with patulin / M. Valletrisco, I. Niola and C. Stefanelli -- Determination of mercury in canned fish products: risk evaluation / G. Bressa, L. Cima and F. Canova -- An experimental study about aluminium packaged foods / L. Gramiccioni, E. Cardarelli, M. R. Milana and M. Denaro -- Organochlorine residues in imported foodstuffs: cocoa and its by-products / F. Pastoni, C. Roggi, D. Sasso and S. Federici -- 6. Food Allergy/Intolerance: Intolerance and allergy to food and food additives / M. H. Lessof, R. D. Murdoch and E. Young -- Mechanisms of food intolerances: development and use of experimental animal models / K. Miller and S. Nicklin.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 615.954 (Browse shelf(Opens below)) 1 Available 00018978
Total holds: 0

International Symposium on Nutritional and Toxicological Aspects of Food Processes; sponsored by the Istituto Superiore di Sanita (High Institute of Health) and the Istituto Nazionale della Nutrizione (National Institute of Nutrition).

Dedicated to the memory of Leon Golberg.

Includes bibliographical references and index.

1. Chemical preservation: Nutritional and safety aspects of natural antioxidants / G. Tomassi -- Phenolic antioxidants / J. W. Daniel -- Toxicological aspects of food preservatives / R. Walker -- The influence of the phenolic fractions of smoke condensates on drug metabolism / K. J. Netter and A. K. Sternitzke -- Different effect of some antioxidants on the production of aflatoxins on starchy and oily seeds / C. Fanelli, A. A. Fabbri, C. De Luca, M. Passi and S. Passi -- Non-volatile n-nitroso compounds in cured meats / R. C. Masey, P. E. Key, D. J. McWeeny and A. R. Tricker -- Detection of combined formaldehyde in Grana Padano cheese and in Provolone cheese / P. Resmini -- Antinutritional effects of sulphites in foods / L. Pizzoferrato, E. Quattrucci and G. Di Lullo -- 2. Physical treatment: Wholesomeness of irradiated food / P. S. Elias -- Heat treatments and nutritional significance of Maillard reaction products / E. Quattrucci -- Genotoxicity studies of cooked food / P. Dolara and F. Bianchini -- Lipids: products of industrial hydrogenation, oxidation and heating / M. I. Gurr -- Nutritional properties and safety of food processed by extrusion cooking / R. Cubadda -- Nutritional and toxicological aspects of the cassava / E. Casadei -- Nephrocalcinosis and disturbances of mineral balance in rats fed Maillard reaction products / J. O'Brien, P. A. Morrissey and A. Flynn -- Effects of high temperature drying on some nutritional characteristics of pasta / R. Acquistucci, G. Bassotti and R. Cubadda -- Analytical parameters for heat treatments evaluation with respect to the quality of milk / M. Rampilli and G. Contarini -- Modifications in protein fractions and renneting properties of frozen milk thawed under different procedures / R. Giangiacomo and T. M. Cattaneo -- 3. Biotechnology: Safety aspects of genetically engineered food products / G. Vettorazzi -- Nutrition and toxicology of fermented foods / D. B. Gammack -- Finishing and electrostimulation to increase meat acceptability of Friesian culled cows / A. Romita, A. Borghese, S. Gigli, A. Di Giacomo and M. Mormile -- Comparative mutagenic activity in commercial foods containing beef extract / M. Streff and C. De Meester -- 4. Nutritional aspects: Exudate and other gums as forms of soluble dietary fibre / D. M. W. Anderson -- Toxicological and nutritional evaluation of low nutrient density foods / D. Hattan -- Dietary components affect the proliferative activity of colonic epithelium in mice / G. Caderni -- Total nitrogen automatic determination in urine and stools / G. F. Adami, M. Castagnola, M. Summa, G. Camerini, E. Foppiani and B. Colombo -- Direct total nitrogen determination in enteral feeding mixtures / G. F. Adami, M. Castagnola, M. Summa, P. Zunino and B. Colombo -- 5. Contaminants: New indices of quality: mycotoxins in food / G. Cerutti and A. Vecchio -- Decontamination tests on fruit juices contaminated with patulin / M. Valletrisco, I. Niola and C. Stefanelli -- Determination of mercury in canned fish products: risk evaluation / G. Bressa, L. Cima and F. Canova -- An experimental study about aluminium packaged foods / L. Gramiccioni, E. Cardarelli, M. R. Milana and M. Denaro -- Organochlorine residues in imported foodstuffs: cocoa and its by-products / F. Pastoni, C. Roggi, D. Sasso and S. Federici -- 6. Food Allergy/Intolerance: Intolerance and allergy to food and food additives / M. H. Lessof, R. D. Murdoch and E. Young -- Mechanisms of food intolerances: development and use of experimental animal models / K. Miller and S. Nicklin.