Food technology: A Primer for physicians

• Published in: The New England journal of medicine Vol. 312; no. 10; pp. 628 - 634
• Main Authors: Levine, A.S, Labuza, T.P, Morley, J.E
• Format: Journal Article
• Language: English
• Published: United States Massachusetts Medical Society 07.03.1985
• Subjects: additif alimentaire; aditivos alimentarios; contaminantes; Contemporary problems; Criminal liability; Diabetes; Enzymes; Food Additives; Food Handling; Food irradiation; Food Labeling; Food Labeling - standards; Food Microbiology; Food Preservation; Food Preservation - methods; food processing quality; Food products; Food quality; Food science; Food Technology; Forecasting; Gamma rays; Heat; Legislation, Food; methods; Microorganisms; Nutrition; Nutritive Value; Pathogens; physicians; polluant; pollutants; preservacion; preservation; reglamentaciones; reglementation; regulations; riesgo; risk; risque; Safety; technologie alimentaire; tecnologia de los alimentos; United States; United States Food and Drug Administration; United States
• ISSN: 0028-4793; 1533-4406
• DOI: 10.1056/NEJM198503073121006

An introductory review of food technology is provided to help physicians become aware of the changes that occur in foods as a result of manufacturing and processing, the effects of food processing technology on health, and of laws governing the food producing industry. Topics include food preservation and spoilage prevention; the effect of food processing on food nutrients; food additives; legal food regulations; food safety regulation; and nutritional labeling of food products. Possible future changes in food technology also are discussed. (wz).