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Prevention of Adverse Effects of Food Browning

  • Chapter
Nutritional and Toxicological Consequences of Food Processing

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 289))

Abstract

Amino-carbonyl Interactions of food constituents encompass those changes commonly termed browning reactions. Such reactions are responsible for deleterious post-harvest changes during processing and storage and may adversely affect the appearance, organoleptic properties, nutritional quality, and safety of a wide spectrum of foods. A growing area of concern is nutritipnal carcinogenesis, in which nutritionally linked cancer has been associated with amino-carbonyl reaction products.

Specific practical and theoretical approaches to prevent adverse effects of food browning include: (1) modification and removal of primary reactants and endproducts in the browning reaction; (2) prevention of deleterious browning reactions through the use of antioxidants; (3) blocking of in vivo toxicant formation from browning products by means of dietary modulation; (4) accurate estimation of low levels of browning products in whole foods and their removal through antibody complexation; and (5) stimulation of inactivation in vivo toxicants from browning products by use of amino acids and sulfur-rich proteins.

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  1. ARS, Western Regional Research Center, USDA, 800 Buchanan Street, Albany, CA, 947100, USA

    Mendel Friedman

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  1. U.S. Department of Agriculture, Albany, California, USA

    Mendel Friedman

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© 1991 Springer Science+Business Media New York

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Friedman, M. (1991). Prevention of Adverse Effects of Food Browning. In: Friedman, M. (eds) Nutritional and Toxicological Consequences of Food Processing. Advances in Experimental Medicine and Biology, vol 289. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2626-5_15

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  • DOI: https://doi.org/10.1007/978-1-4899-2626-5_15

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