6b. Dietary Significance of Processing-Induced D-Amino Acids

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

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch6b

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 D-Amino Acids, 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.ch6b

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 processing and naturally occurring L-amino acids;
  • D-amino acid distribution in food;
  • D-amino acids and nutrition and safety

Summary

This chapter contains sections titled:

  • Introduction

  • Distribution Of D-Amino Acids in Food

  • Nutrition And Safety

  • Research Needs

  • References