Skip to main content
SpringerLink
Log in

Chemical Changes in Food during Processing—An Overview

  • Chapter
Chemical Changes in Food During Processing

Part of the book series: ift Basic Symposium Series ((IFTBSS))

Abstract

Without exception, the major methods currently used to commercially preserve foods, namely, heating, cooling (chilling, freezing), reduction of water activity (concentration, dehydration), and fermentation, were originally developed with little knowledge of the chemical consequences. However, since their commercialization, science has caught up with practice not only for these well-established processes but also for more recent processing techniques (e.g., alkali processing of soy proteins). As a consequence, a considerable body of information has accumulated concerning the chemical consequences of food processing on the sensory properties, nutritive value, and wholesomeness of foods. It is indisputable that processing can and does result in extensive chemical changes in food, with the kind and degree of these changes depending upon the food, the specific process, and the associated handling and storage procedures employed.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • ARTMAN, N.R., and SMITH, D.E. 1972. Systematic isolation and identification of minor components in heated and unheated fat. J. Am. Oil Chem. Soc. 49, 318–326.

    Article  Google Scholar 

  • BENDER, A.E. 1978. Food Processing and Nutrition. Academic Press, NY.

    Google Scholar 

  • BIRCH, G.G. 1977. Chemical, physical and biological changes in carbohydrates induced by thermal processing. In Physical, Chemical and Biological Changes in Food Caused by Thermal Processing. T. Høyem and O. Kvale (Editors), pp. 152–167. Applied Science Publishers, London.

    Google Scholar 

  • BOLLAND, J.L., and KOCH, H.P. 1945. The course of autoxidation in polyisoprenes and allied compounds. Part IX. The primary thermal oxidation of ethyl linoleate. J. Chem. Soc, London pp. 455–457.

    Google Scholar 

  • BORENSTEIN, B. 1979. Technology of fortification. In Nutritional and Safety Aspects of Food Processing. S.R. Tannenbaum (Editor), pp. 217–231. Marcel Dekker, NY.

    Google Scholar 

  • CARPENTER, D.L., and SLOVER, H.T. 1973. Lipid composition of selected margarines. J. Am. Oil Chem. Soc. 50, 372–376.

    Article  Google Scholar 

  • CHEFTEL, J.C. 1979. Proteins and amino acids. In Nutritional and Safety Aspects of Food Processing. S.R. Tannenbaum (Editor), pp. 153–215. Marcel Dekker, NY.

    Google Scholar 

  • CHEFTEL, J.C., CUQ, J.L., and LORIENT, D. 1985. Amino acids, peptides and proteins. In Food Chemistry. O. Fennema (Editor), 2nd Edition, pp. 245–370. Marcel Dekker, NY.

    Google Scholar 

  • CHICHESTER, C.O., and LEE, T.C. 1981. Effect of food processing in the formation and destruction of toxic constituents of food. In Impact of Toxicology on Food Processing. J.C. Ayres and J.C. Kirschman (Editors), pp. 35–56. AVI Publishing Co., Westport, CT.

    Google Scholar 

  • CLEGG, K.M. 1963. Bound nicotinic acid in dietary wheaten products. Br. J. Nutr. 17,325–329.

    Article  Google Scholar 

  • COMMITTEE ON CHEMISTRY and PUBLIC AFFAIRS 1980. Chemistry and the Food System. American Chemical Society, Washington, DC.

    Google Scholar 

  • COMMITTEE ON FOOD PROTECTION 1973. Toxicants Occurring Naturally in Foods. National Academy of Sciences, Washington, DC.

    Google Scholar 

  • COMMITTEE ON FOOD PROTECTION 1975. Technology of Fortification of Foods. National Academy Press, Washington, DC.

    Google Scholar 

  • COMMITTEE ON FOOD PROTECTION 1980. Risk Assessment/Safety Evaluation of Food Chemicals. National Academic Press, Washington, DC.

    Google Scholar 

  • CONN, E.C. 1981. Unwanted biological substances in foods: Cyanogenic glycosides. In Impact of Toxicology on Food Processing. J.C. Ayres and J.C. Kirschman (Editors), pp. 105–121. AVI Publishing Co., Westport, CT.

    Google Scholar 

  • CUTLER, M.G., and SCHNEIDER, R. 1973. Sensitivity of feeding tests in detecting carcinogenic properties in chemicals: Examination of 7, 12-diethylbenz[a] anthracene and oxidized linoleate. Food Cosmet. Toxicol. 11, 443–457.

    Article  Google Scholar 

  • FEENEY, R.E. 1980. Overview on the chemical deteriorative changes of proteins and their consequences. In Chemical Deterioration of Proteins. J.R. Whitaker and M. Fujimaki (Editors). American Chemical Society, Washington, DC.

    Google Scholar 

  • FEENEY, R.E., and WHITAKER, J.R. 1982. The Maillard reaction and its prevention. In Food Deterioration—Mechanisms and Functionality. J.P. Cherry (Editor). American Chemical Society, Washington, DC.

    Google Scholar 

  • FINKLE, B.J., and MASRI, M.S. 1964. Methylation of polyhydroxyaromatic compounds by pampas grass O-methyltransferase. Biochim. Biophys. Acta 85, 167–169.

    Google Scholar 

  • FINKLE, B.J., and NELSON, R.F. 1963. Enzyme reactions with phenolic compounds: A meta-O-methyltransferase in plants. Biochim. Biophys. Acta 78, 747–749.

    Article  Google Scholar 

  • FINOT, P.A. 1982. Nutritional and metabolic aspects of protein modification during food processing. In Modification of Proteins: Food, Nutritional and Pharmacological Aspects. R.E. Feeney and J.R. Whitaker (Editors), pp. 91–124. American Chemical Society, Washington, DC.

    Chapter  Google Scholar 

  • Firestone, D., Horwitz, W., Friedman, L., and Shue, G.M. 1961. Heated fats. I. Studies of the effects of heating on the chemical nature of cottonseed oil. J. Am. Oil Chem Soc. 38, 253–257.

    Article  Google Scholar 

  • GOULD, D.H., and MACGREGOR, J.T. 1977. Biological effects of alkali-treated protein and lysinoalanine: An overview. In Protein Crosslinking: Nutritional and Medical Consequences, Part B. M. Friedman (Editor), pp. 29–48. Plenum Press, NY.

    Chapter  Google Scholar 

  • HARRIS, R.S., and KARMAS, E. (Editors) 1975. Nutritional Evaluation of Food Processing, 2nd Edition. AVI Publishing Co., Westport, CT.

    Google Scholar 

  • HODGE, J.E., and OSMAN, E.M. 1976. Carbohydrates. In Principles of Food Science, Part 1. Food Chemistry. O. Fennema (Editor). Marcel Dekker, NY.

    Google Scholar 

  • HOUMINER, Y. 1973. Thermal degradation of carbohydrates. In Molecular Structure and Function of Food Carbohydrates. G.G. Birch and L.F. Green (Editors). Applied Science Publishers, London.

    Google Scholar 

  • HURRELL, R.F., and CARPENTER, K.J. 1977. Nutritional significance of cross-link formation during food processing. In Protein Crosslinking: Nutritional and Medical Consequences, Part B. M. Friedman (Editor), pp. 225–258. Plenum Press, NY.

    Chapter  Google Scholar 

  • KOETZ, R., and NEUKOM, H. 1977. Nature of bound nicotinic acid in cereals and its release by thermal and chemical treatment. In Physical, Chemical and Biological Changes in Food Caused by Thermal Processing. T. Hoyem and O. Kvale (Editors), pp. 305–310. Applied Science Publishers, London.

    Google Scholar 

  • KUMMEROW, F.A. 1974. Current studies on relation of fat to health. J. Am. Oil Chem. Soc. 51, 255–259.

    Article  Google Scholar 

  • LEA, C.H., and HANNAN, R.S. 1949. Studies of the reaction between protein and reducing sugars in the “dry” state. I. The effect of activity of water, of pH and of temperature on the primary reaction between casein and glucose. Biochim. Bio-phys. Acta 3, 313–325.

    Article  Google Scholar 

  • LEE, C.M., LEE, T.-C., and Chichester, C.O. 1975. Physiological consequences of browned food products. Proc. Int. Congr. Food Sci. Technol., 4th, 1974 Vol. 1, pp. 587–603.

    Google Scholar 

  • MASTERS, P.M., and FRIEDMAN, M. 1980. Amino acid racemization in alkali-treated food proteins—chemistry, toxicology and nutritional consequences. In Chemical Deterioration of Proteins. J.R. Whitaker and M. Fujimaki (Editors), pp. 165–194. American Chemical Society, Washington, DC.

    Chapter  Google Scholar 

  • MATSUO, N. 1962. Nutritional effects of oxidized and thermally polymerized fish oils. In Lipids and Their Oxidation. H.W. Schultz, E.A. Day, and R.O. Sinnhuber (Editors), pp. 321–359. AVI Publishing Co., Westport, CT.

    Google Scholar 

  • MAURON, J. 1977. General principles involved in measuring specific damage of food components during thermal processes. In Physical, Chemical and Biological Changes in Food Caused by Thermal Processing. T. Hoyem and O. Kvale (Editors), pp. 328–359. Applied Science Publishers, London.

    Google Scholar 

  • MORTON, I.D. 1977. Physical, chemical and biological changes related to different time-temperature combinations—changes in fat. In Physical, Chemical and Biological Changes in Food Caused by Thermal Processing. T. Hoyem and O. Kvale (Editors), pp. 135–151. Applied Science Publishers, London.

    Google Scholar 

  • NAKAYAMA, T.O.M. 1981. Unwanted sugars in processed foods. In Impact of Toxicology on Food Processing. J.C. Ayres and J.C Kirschman (Editors), pp. 177–193. AVI Publishing Co., Westport, CT.

    Google Scholar 

  • NAWAR, W.W. 1985. Lipids. In Food Chemistry. O. Fennema (Editor), 2nd Edition, pp. 139–244. Marcel Dekker, NY.

    Google Scholar 

  • NEUKOM, H. 1980. Oxidative crosslinking of proteins and other biopolymers. In Autoxidation in Food and Biological Systems. M.G. Simic and M. Karel (Editors), pp. 249–259. Plenum Press, NY.

    Chapter  Google Scholar 

  • PERKINS, E.G. 1967. Formation of non-volatile decomposition products in heated fats and oils. Food Technol. 21, 611–616.

    Google Scholar 

  • RAJALAKSHMI, R., NANAVATY, K., and GUMASHTA, A. 1964. Effect of cooking procedures on the free and total niacin content of certain foodstuffs. J. Nutr. Diet. 1, 276–280.

    Google Scholar 

  • RICE, E.W. 1972. Furfural: Exogenous precursor of certain urinary furans and possible toxicologic agent in humans. Clin. Chem. (Winston-Salem, N.C) 18, 1550–1551.

    Google Scholar 

  • RICHARDSON, T. 1984. Lipid oxidation. In Developments in Dairy Chemistry-2. P.F. Fox (Editor). Applied Science Publishers, London.

    Google Scholar 

  • SATTERLEE, L.D., and Chang, K.C 1982. Nutritional quality of deteriorated proteins. In Food Protein Deterioration—Mechanisms and Functionality. J.P. Cherry (Editor), pp. 409–431. American Chemical Society, Washington, DC.

    Chapter  Google Scholar 

  • SCHWIMMER, S. 1981. Source Book of Food Enzymology. AVI Publishing Co., Westport, CT.

    Google Scholar 

  • SGOUTAS, D., and KUMMEROW, F.A. 1970. Incorporation of trans-fatty acids into tissue lipids. Am. J. Clin. Nutr. 23, 1111–1119.

    Google Scholar 

  • SHENOUDA, S.Y.K., and PIGOTT, G.M. 1977. Fish myofibrillar protein and lipid interaction in aqueous media as detected by isotope labeling, sucrose gradient centrifugation, Polyacrylamide electrophoresis and electron paramagnetic reson-ace. In Protein Crosslinking: Nutritional and Medical Consequences, Part A. M. Friedman (Editor), pp. 657–686. Plenum Press, NY.

    Chapter  Google Scholar 

  • SIMONYAN, T.A. 1969. Toxico-hygienic characteristics of oxymethylfurfural. Vopr. Pitan. 28, 54–58.

    Google Scholar 

  • SOMMERFELD, M. 1983. Trans-unsaturated fatty acids in natural products and processed foods. Prog. Lipid Res. 22, 221–233.

    Article  Google Scholar 

  • TANNENBAUM, S.R., ARCHER, M.C., and YOUNG, V.R. 1985. Vitamins and minerals. In Food Chemistry. O. Fennema (Editor), 2nd Edition, pp. 477–544. Marcel Dekker, NY.

    Google Scholar 

  • WALLER, G.R., and FEATHER, M.S. (Editors) 1983. The Maillard Reaction in Foods and Nutrition, ACS Symp. Ser. No. 215. American Chemical Society, Washington, DC.

    Google Scholar 

  • WHISTLER, R.L., and DANIEL, J.R. 1985. Carbohydrates. In Food Chemistry. P. Fennema (Editor), 2nd Edition, pp. 69–137. Marcel Dekker, NY.

    Google Scholar 

  • WHITAKER, J.R. 1981. Naturally occurring peptide and protein inhibitors of enzymes. In Impact of Toxicology on Food Processing. J.C. Ayres and J.C. Kirshman (Editors), pp. 57–104. AVI publishing Co., Westport, CT.

    Google Scholar 

  • YANNAI, S. 1980. Toxic factors induced by processing. In Toxic Constituents of Plant Foodstuffs. I.E. Liener (Editor), 2nd Edition, pp. 371–427. Academic Press, NY.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, University of Wisconsin, Madison, WI, 53706, USA

    O. Fennema

Authors
  1. O. Fennema
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Thomas Richardson

  2. Nabisco Brands, Inc., East Hanover, New Jersey, USA

    John W. Finley

Rights and permissions

Reprints and permissions

Copyright information

© 1985 Springer Science+Business Media New York

About this chapter

Cite this chapter

Fennema, O. (1985). Chemical Changes in Food during Processing—An Overview. In: Richardson, T., Finley, J.W. (eds) Chemical Changes in Food During Processing. ift Basic Symposium Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1016-9_1

Download citation

  • DOI: https://doi.org/10.1007/978-94-017-1016-9_1

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-017-1018-3

  • Online ISBN: 978-94-017-1016-9

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation