Thermal processing of food: Potential health benefits and risks. Symposium

Inhalt

• Nutritional aspects [of the thermal processing of food]

  S. 50

  Rechkemmer, Gerhard

• Minimization Strategies: Acrylamide

  S. 155

  Haase, Norbert Ulf

• Isomerisation of lycopene due to thermal treatment of carrot homogenates: increased bioavailability of total lycopene and generation of 5-cis-lycopene in the human intestine

  S. 241

  Mayer-Miebach, Esther; Behsnilian, Diana; Schuchmann, H.P.; Bub, Achim

• Thermal stability of zeaxanthin in potato homogenates

  S. 257

  Behsnilian, Diana; Mayer-Miebach, Esther; Idda P.; Schuchmann H.P.

• Osmotic treatment as a pre-step to drying and frying

  S. 259

  Behsnilian, Diana; Mayer-Miebach, Esther; Koller, W.-D.