Lecture 23 - Toxicants Formed During Food Processing

Learning Objectives

1. Discuss the general principles behind food processing and preparation.
2. List the major natural processes modifying food.
3. List the major food processing approaches.
4. Describe the physical chemistry background of toxicant formation in food processing.
5. Describe N-Nitrosamine formation from nitrites.
6. Explain the formation of polycyclic aromatic hydrocarbons in cooking.
7. Describe amino acid pyrolysates and their formation in cooking.
8. Explain the formation of Maillard reaction products.
9. Describe Lysinoalanine cross-linkage from alkali/heat treatment of proteins.
10. Explore the background and risk assessment of acrylamide formation in foods prepared at high temperatures.