| Prevention of adverse effects of food browning. | |
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MedLine Citation:
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PMID: 1897392 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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 nutritional 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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Authors:
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M Friedman |
Publication Detail:
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Type: Journal Article; Review |
Journal Detail:
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Title: Advances in experimental medicine and biology Volume: 289 ISSN: 0065-2598 ISO Abbreviation: Adv. Exp. Med. Biol. Publication Date: 1991 |
Date Detail:
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Created Date: 1991-10-24 Completed Date: 1991-10-24 Revised Date: 2004-11-17 |
Medline Journal Info:
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Nlm Unique ID: 0121103 Medline TA: Adv Exp Med Biol Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 171-215 Citation Subset: IM |
Affiliation:
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USDA, ARS, Western Regional Research Center, Albany, CA 94710. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Beverages Carcinogens / metabolism* Fruit Humans Maillard Reaction* Mutagens / metabolism* Neoplasms / etiology, prevention & control* Vegetables |
| Chemical | |
Reg. No./Substance:
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0/Carcinogens; 0/Mutagens |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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