Food technology: A Primer for physicians

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 preservati...

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Published inThe 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
LanguageEnglish
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
Online AccessGet full text
ISSN0028-4793
1533-4406
DOI10.1056/NEJM198503073121006

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Abstract 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).
AbstractList 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)
HISTORICALLY, physicians have not been exposed to the subject of food technology. The limited contact that they have had with this area of modern technology has been in relation to food-borne illness and to some toxic effects of foods. This introduction to food technology should help make physicians aware of the changes that occur in foods as a result of manufacturing, the effects of food technology on health, and the laws governing this industry. Food Preservation Food may deteriorate because of microbiologic, physical, chemical, or enzyme-induced decay. Such losses in food quality occur both before and after harvesting or slaughter. . . .
Author Labuza T.P
Morley J.E
Levine A.S
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  surname: Morley
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CitedBy_id crossref_primary_10_1177_014107689208500901
crossref_primary_10_1007_s00726_011_0935_x
crossref_primary_10_1056_NEJM198508153130716
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Cites_doi 10.1001/jama.1982.03320420029026
10.1073/pnas.70.3.782
10.4315/0362-028X-46.3.260
10.1016/0091-7435(75)90067-5
10.2337/diab.31.3.S29
10.1056/NEJM198308183090710
10.1111/j.1365-2621.1982.tb10120.x
10.2307/1189447
10.1016/0016-5085(83)90374-8
10.1016/0002-9343(83)91205-6
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Copyright Copyright Massachusetts Medical Society Mar 7, 1985
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Snippet 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...
HISTORICALLY, physicians have not been exposed to the subject of food technology. The limited contact that they have had with this area of modern technology...
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StartPage 628
SubjectTerms 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
Title Food technology: A Primer for physicians
URI http://dx.doi.org/10.1056/NEJM198503073121006
https://www.ncbi.nlm.nih.gov/pubmed/3883163
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