9. Food Processing and Nutritional Aspects

  1. Richard H. Stadler2 and
  2. David R. Lineback3
  1. Josef Burri2,
  2. Constantin Bertoli1 and
  3. Richard H. Stadler2

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch9

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

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

How to Cite

Burri, J., Bertoli, C. and Stadler, R. H. (2008) Food Processing and Nutritional Aspects, 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.ch9

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. 1

    Nestlé Product Technology Center Konolfingen, Nestlé Str. 3, Konolfingen 3510, Switzerland;

  2. 2

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

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 nutritional aspects;
  • thermal treatment of food - nutritional benefits;
  • Recommended Dietary Allowance (RDA) values

Summary

This chapter contains sections titled:

  • Introduction

  • Food Processing and Major Benefits

  • Conclusions and Future Research Needs

  • References