Chapter 18. Posters

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Michael Bretz,
  2. Anja Knecht,
  3. Simon Göckler,
  4. Prof. Dr. Hans-Ulrich Humpf1,
  5. Isabelle Kölling-Speer2,
  6. Alfred Montag,
  7. Torsten Kurzrock1,
  8. Karl Speer1,
  9. Dr. Andreas Kliemant3,4,
  10. Hartmut Waldner4,
  11. Dr. Esther Mayer-Miebach5,6,
  12. Quim. Farm. Diana Behsnilian5,
  13. Heike P. Schuchmann7,
  14. Achim Bub8,
  15. Martina Kasper Chair of Food Chemistry9,
  16. Prof. Dr. Peter Schieberle9,
  17. Ingrid Halle*,
  18. Prof. Dr. Gerhard Flachowsky*,
  19. Marcus Ihling10,
  20. Monika Lahrssen-Wiederholt11,
  21. Horst Klaffke11,
  22. Sonja Schittko12,
  23. Holger Fritz12,
  24. Robert Gatermann12,
  25. Ansgar Ruthenschrör12,
  26. Dr. Knut Franke13,
  27. Ernst H. Reimerdes,
  28. Ping Idda,
  29. Wolf-Dietrich Koller,
  30. Sonja Muscat14,
  31. Monika Pischetsrieder,
  32. Daniel Bertow15,
  33. Dr. Matthias Baum15,
  34. Gerhard Eisenbrand16,
  35. Prof. Dr. Doris Marko17,18,
  36. Zeina Tjaden,
  37. Florian Fueller,
  38. Nicole Puppel,
  39. Dipl. Troph. Nadine Knoll19,
  40. Anja Weise20,
  41. Michael Glei19,
  42. Uwe Claussen20,
  43. Brigitte Marian21 and
  44. Beatrice L. Pool-Zobel19

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch18

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Bretz, M., Knecht, A., Göckler, S., Humpf, H.-U., Kölling-Speer, I., Montag, A., Kurzrock, T., Speer, K., Kliemant, A., Waldner, H., Mayer-Miebach, E., Behsnilian, D., Schuchmann, H. P., Bub, A., Kasper, M., Schieberle, P., Halle, I., Flachowsky, G., Ihling, M., Lahrssen-Wiederholt, M., Klaffke, H., Schittko, S., Fritz, H., Gatermann, R., Ruthenschrör, A., Franke, K., Reimerdes, E. H., Idda, P., Koller, W.-D., Muscat, S., Pischetsrieder, M., Bertow, D., Baum, M., Eisenbrand, G., Marko, D., Tjaden, Z., Fueller, F., Puppel, N., Knoll, N., Weise, A., Glei, M., Claussen, U., Marian, B. and Pool-Zobel, B. L. (2007) Posters, in Thermal Processing of Food: Potential Health Benefits and Risks (ed Deutsche Forschungsgemeinschaft (DFG)), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527611492.ch18

Author Information

  1. 1

    Institut für Lebensmittelchemie, Westfälische Wilhelms-Universität Münster, Corrensstr. 45, 48149 Münster, Germany

  2. 2

    Institut für Lebensmittelchemie, Technische Universität Dresden, Bergstr. 66, 01062 Dresden, Germany

  3. 3

    Unit Prevention, Crisis Management, Rapid Alert Systems, BVL, Federal Office of Consumer Protection and Food Safety, Rochusstr. 65, 53123 Bonn, Germany

  4. 4

    Bundesamt für Verbraucherschutz und Lebensmittelsicherheit, Rochusstraße 65, 53123 Bonn, Germany

  5. 5

    Institute of Process Engineering, Federal Research Centre for Nutrition and Food, Haid- und Neu-Str. 9, 76131 Karlsruhe, Germany

  6. 6

    Bundesforschungsanstalt für Ernährung und Lebensmittel (BFEL), Institut für Verfahrenstechnik, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany

  7. 7

    Institute of Food Process Engineering, Karlsruhe University (TH), Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany

  8. 8

    Institute of Nutritional Physiology, Federal Research Centre for Nutrition and Food, Haid- und Neu-Str. 9, 76131 Karlsruhe, Germany

  9. 9

    Department of Chemistry, Technical University of Munich, Lichtenbergstr. 4, 85478 Garching, Germany

  10. 10

    Institut für Ernährungswissenschaften, FSU Jena, Germany

  11. 11

    Bundesinstitut für Risikobewertung, Berlin, Germany

  12. 12

    Eurofins Analytik GmbH, Neuländer Kamp 1, 21079 Hamburg, Germany

  13. 13

    Deutsches Institut für Lebensmitteltechnik e.V., Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany

  14. 14

    Institute for Pharmacy and Food Chemistry, Henriette Schmidt-Burkhard Chair of Food Chemistry, Schuhstr. 19, 91052 Erlangen, Germany

  15. 15

    University of Kaiserslautern, Erwin-Schroedinger-Str. 52, 67663 Kaiserslautern, Germany

  16. 16

    Chair of DFG-Senate Commission on Food Safety, Division of Food Chemistry and Environmental Toxicology, University of Kaiserslautern, 67663 Kaiserslautern, Germany

  17. 17

    Institute of Applied Biosciences, Division of Food Toxicology, University of Karlsruhe, Kaiserstr. 12, 76131 Karlsruhe, Germany

  18. 18

    Universität Karlsruhe, Institut für Angewandte Biowissenschaften, Abteilung für Lebensmitteltoxikologie, Fritz-Haber-Weg 2, 76128 Karlsruhe, Germany

  19. 19

    Department of Nutritional Toxicology, Institute for Nutritional Sciences, Friedrich Schiller University, Dornburger Str. 25, 07743 Jena, Germany

  20. 20

    Institute of Human Genetics and Anthropology, Friedrich Schiller University, Kollegiengasse 10, 07743 Jena, Germany

  21. 21

    Institute for Cancer Research, University of Vienna, Austria

  1. Institute of Food Process Engineering, University of Karlsruhe (TH), 76131 Karlsruhe, Germany

  1. The data presented in this paper are based on a PhD thesis (Isabelle Kölling-Speer, Differenzierte Nucleostoffe - Analytik und Veränderungen in Modellsystemen und in Lebensmitteln, 1993, workgroup of Professor Dr. Alfred Montag†, Universität Hamburg,) Germany

*Institut für Tierernährung, Bundesforschungsanstalt für Landwirtschaft, Bundesallee 50, 38116 Braunschweig, Germany

Publication History

  1. Published Online: 19 JUN 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527319091

Online ISBN: 9783527611492

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Keywords:

  • thermal processing of food;
  • health benefits;
  • health risks;
  • formation;
  • structural elucidation;
  • analysis and toxicity of thermal degradation products of the Fusarium Mycotoxin Nivalenol;
  • influence of different heating processes;
  • formation of nucleotides;
  • formation of nucleosides;
  • formation of free bases;
  • in vegetables;
  • determination of free 3-monochloropropane-1,2-diol in coffee;
  • determination of free 3-monochloropropane-1,2-diol in coffee surrogates;
  • acrylamide;
  • isomerisation of lycopene;
  • thermal treatment of carrot homogenates;
  • increased bioavailability of total lycopene;
  • generation of 5-cis-lycopene in the human intestine;
  • high hydrostatic pressure;
  • formation of Nε-carboxymethyllysine;
  • formation of Nε-carboxyethyllysine;
  • Maillard-type reactions;
  • effect of acrylamide;
  • heated potato product;
  • acrylamide content in eggs;
  • acrylamide content in breast muscle meat;
  • acrylamide content in liver;
  • acrylamide content in kidney of hens;
  • PAH in oil;
  • PAH in tocopherols;
  • analytical challenges;
  • EC recommendations;
  • acrylamide in fried potato products;
  • process conditions;
  • precursor contents;
  • thermal stability of zeaxanthin in potato homogenates;
  • osmotic treatment;
  • drying;
  • frying;
  • Maillard reaction products;
  • inflammatory cellular response of macrophages;
  • dosimetry;
  • glycidamide;
  • binding to proteins in human blood;
  • DNA strand breaking capacity of Acrylamide;
  • DNA strand breaking capacity of glycidamide;
  • mammalian cells;
  • 2-dodecylcyclobutanone;
  • radiolytic product of palmitic acid;
  • genotoxic;
  • comet assay;
  • chromosomal aberrations in preneoplastic cells;
  • 24-color-FISH

Summary

This chapter contains sections titled:

  • Formation, Structural Elucidation, Analysis and Toxicity of Thermal Degradation Products of the Fusarium Mycotoxin Nivalenol

  • Influence of Different Heating Processes on the Formation of Nucleotides, Nucleosides and Free Bases in Vegetables

  • Determination of Free 3-Monochloropropane-1,2-Diol in Coffee and Coffee Surrogates

  • Minimisation Concept – A Reaction on the Potential Health Risk of Acrylamide

  • Isomerisation of Lycopene Due to Thermal Treatment of Carrot Homogenates: Increased Bioavailability of Total Lycopene and Generation of 5-cis-Lycopene in the Human Intestine

  • Influence of High Hydrostatic Pressure on the Formation of Nε- Carboxymethyllysine and Nε-Carboxyethyllysine in Maillard-type Reactions

  • Effect of Acrylamide from a Heated Potato Product on the Acrylamide Content in Eggs, Breast Muscle Meat, Liver and Kidney of Hens

  • PAH in Oil and Tocopherols – Analytical Challenges in Complying with EC Recommendations

  • Acrylamide in Fried Potato Products – Influence of Process Conditions and Precursor Contents

  • Thermal Stability of Zeaxanthin in Potato Homogenates

  • Osmotic Treatment as a Pre-Step to Drying and Frying

  • Influence of Maillard Reaction Products on the Inflammatory Cellular Response of Macrophages

  • Dosimetry of Acrylamide and Glycidamide Binding to Proteins in Human Blood

  • DNA Strand Breaking Capacity of Acrylamide and Glycidamide in Mammalian Cells

  • 2-Dodecylcyclobutanone, the Radiolytic Product of Palmitic Acid, is Genotoxic in the Comet Assay and Induces Chromosomal Aberrations in Preneoplastic Cells Using 24-Color-FISH