6a. Dietary Significance of Processing-Induced Lysinoalanine in Food

  1. Richard H. Stadler2 and
  2. David R. Lineback3
  1. Mendel Friedman

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch6a

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Friedman, M. (2008) Dietary Significance of Processing-Induced Lysinoalanine in Food, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch6a

Editor Information

  1. 2

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 3

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

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Keywords:

  • food proteins and lysinoalanine (LAL) formation;
  • processed proteins and food products - LAL content analysis;
  • processing-induced LAL and dietary significance

Summary

This chapter contains sections titled:

  • Introduction

  • Lysinoalanine Formation in Food Proteins

  • Related Processing - Induced Amino Acids

  • Analysis: Lal Content of Processed Proteins and Food Products

  • Lysinoalanine Content of Foods

  • Nutrition and Safety

  • Conclusions and Research Needs

  • Acknowledgment

  • References