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Handbook of Food Chemistry pp 897–936Cite as

Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking

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Abstract

Heating and cooking is one of the oldest methods of food treatment that can be used to increase the shelf life and improve the palatability, aroma, taste, appearance, and texture of food. It also provides safe food to the consumer by inactivation of pathogenic organisms/microorganisms, toxins, or enzymes and production of additional antimicrobial substances or enzymes. However, heating of foods may also have undesirable consequences, e.g., the loss of nutrients such as vitamins, essential amino acids, unsaturated fatty acids, and minerals. Heat treatments also affect the allergenicity of food, either reducing or increasing it. Moreover, thermal treatment of food also produces harmful substances and toxic compounds like Maillard reaction products, furan, heterocyclic aromatic amines, acrylamide, acrolein, and trans fatty acids. These toxic compounds are considered as carcinogenic, mutagenic, genotoxic, and teratogenic properties and are a concern from a human health risk point of view.

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Authors and Affiliations

  1. Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, 388 110, Gujarat, India

    Bhavbhuti M. Mehta

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  1. Bhavbhuti M. Mehta
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Correspondence to Bhavbhuti M. Mehta .

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  1. Food and Nutritional Sciences Program,School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China

    Peter Chi Keung Cheung

  2. Dairy Chemistry Department, Sheth M.C. College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India

    Bhavbhuti M. Mehta

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Mehta, B.M. (2015). Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking. In: Cheung, P., Mehta, B. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36605-5_1

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