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[Changes in foods caused by technologic procedures].

R Matissek1, W Baltes

  • 1Institut für Lebensmittelchemie, TU Berlin.

Zeitschrift Fur Hautkrankheiten
|January 1, 1987
PubMed
Summary

This study explores chemical changes in food due to processing, focusing on hydrolysis, oxidation, and the Maillard reaction. It details how these reactions impact food quality, flavor, and safety.

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Area of Science:

  • Food Chemistry
  • Biochemistry
  • Chemical Engineering

Context:

  • Technological processes significantly alter food composition.
  • Understanding chemical transformations is crucial for food quality and safety.

Purpose:

  • To outline chemical changes in food substances during technological processing.
  • To explain hydrolytic and oxidative alterations in carbohydrates, lipids, and proteins.
  • To detail the Maillard reaction's role in flavor and pigment formation.

Summary:

  • Explores hydrolytic and oxidative changes in food macromolecules.
  • Focuses on the Maillard reaction, its products, and implications for food quality.
  • Discusses toxicological and physiological characteristics of reaction products.

Impact:

  • Provides insights into food quality variations during processing and storage.
  • Highlights the significance of chemical reactions in food product development.
  • Informs safety assessments related to food processing byproducts.

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