1 Societal role of food processing: envisaging the future -- 1.1 Introduction -- 1.2 Addressing food security -- 1.2.1 Food availability and accessibility -- 1.2.1.1 Without food processing, will there be enough food for everyone? -- 1.2.2 Nutritional security -- 1.2.2.1 Without food processing, will the population be able to meet its requirements for nutrients and avoid nutritional d... -- 1.2.3 Food safety -- 1.2.3.1 Without food processing, can food safety be ensured? -- 1.3 Meeting other societal needs and demands -- 1.3.1 Palatability and other sensory attributes -- 1.3.2 Convenience -- 1.3.2.1 Health benefits beyond basic nutrition -- 1.3.3 Sustainable food systems -- 1.4 Present and future challenges -- 1.4.1 Unhealthy diet -- 1.4.2 Constraints on food production -- 1.4.3 Chemical alterations during processing and storage -- 1.4.4 Individual and corporate responsibility -- 1.4.5 Facing the future -- References -- 2 Denaturation of proteins, generation of bioactive peptides, and alterations of amino acids -- 2.1 Introduction-proteins as multifunctional food components -- 2.2 The unique features of amino acids and the structuring of proteins -- 2.2.1 The primary structure -- 2.2.2 Secondary structure -- 2.2.3 Tertiary structure -- 2.2.4 Quaternary structure -- 2.2.5 Do fibrous proteins not have tertiary and quaternary structures? -- 2.2.6 The critical role of hydrophobic interactions in structuring -- 2.3 Protein denaturation -- 2.3.1 The intuitive approach to follow denaturation -- 2.3.2 Means of denaturation and relevance to health -- 2.3.2.1 Physical or mechanical means of denaturation -- 2.3.2.2 Physicochemical means of denaturation -- 2.3.2.3 Denaturation and its relevance to health -- 2.4 Bioactive peptides.

2.4.1 Bioactive peptide formation. Why and how are they formed? -- 2.4.2 From proteins to functional peptides or amino acids and back to proteins -- 2.4.3 Where do bioactive peptides display their actions? -- 2.4.4 The relevance of chemical transformations to health -- 2.4.5 Processing-induced changes and the quality of bioactive peptides -- 2.5 Alterations of food proteins and amino acids caused by classical processing -- 2.5.1 Extended effects of protein denaturation on amino acid reactivity -- 2.5.2 Common chemical modifications and most reactive groups -- 2.5.3 Primitive and conventional processes -- 2.5.3.1 Aging, maturation, and fermentation -- 2.5.3.2 Germination -- 2.5.3.2.1 Aging and maturation -- 2.5.3.2.2 Fermentation -- 2.5.3.3 Conventional processing -- 2.5.3.4 Chemical hydrolysis -- 2.5.3.5 Exogenous enzymatic hydrolyses. Up to what point can processing enhance health benefits? -- 2.6 Impact of nonconventional processes on protein and nonprotein amino acids -- 2.7 Concluding observations -- Acknowledgments -- References -- 3 Oxidation of proteins -- 3.1 Introduction -- 3.2 Mechanisms/pathways of protein oxidation -- 3.2.1 Triggers of protein oxidation -- 3.2.2 Changes in amino acid side-chains -- 3.2.3 Reactions of proteins with oxidized lipids -- 3.3 Analysis of protein oxidation products -- 3.3.1 Indirect methods to measure oxidative changes -- 3.3.2 Measurement of specific oxidation products -- 3.4 Milk and dairy products -- 3.4.1 Milk proteins and their oxidation -- 3.4.2 Oxidation of isolated milk proteins -- 3.4.3 Photooxidation -- 3.4.4 Oxidative changes during dairy processing and storage -- 3.5 Meat and muscle foods -- 3.5.1 Introduction to protein oxidation in meat and meat products -- 3.5.2 Meat proteins and their relation to muscle structure -- 3.5.3 Protein structures susceptible to oxidation.

3.5.4 Oxidative stress in production animals -- 3.5.5 Oxidative protein changes during storage of meat -- 3.5.6 Oxidative protein changes due to meat processing -- 3.5.7 Antioxidants to prevent meat protein oxidation -- 3.5.8 Fish and seafood -- 3.6 Plant-based food -- 3.6.1 Cereal proteins and their oxidation -- 3.6.2 Legume proteins and their oxidation -- 3.7 Consequences of food protein oxidation on food quality, food safety, and human health -- References -- 4 Oxidation of lipids -- 4.1 Introduction -- 4.2 Chemical alterations of lipids during processing and storage -- 4.2.1 Lipid oxidation with triplet oxygen -- 4.2.1.1 Formation of hydroperoxides -- 4.2.1.2 Decomposition of hydroperoxides -- 4.2.2 Lipid oxidation with singlet oxygen -- 4.2.2.1 Generation of singlet oxygen -- 4.2.2.2 Formation and decomposition of hydroperoxides -- 4.2.3 Chemical changes during frying -- 4.2.4 Interactions with other food constituents -- 4.2.5 Alternative reaction pathways -- 4.3 Factors affecting lipid oxidation -- 4.3.1 Nature of the lipids -- 4.3.2 Nature and composition of the food matrix -- 4.3.3 Physical structure and physicochemical characteristics -- 4.3.4 Availability and type of oxygen -- 4.3.5 Transition metals -- 4.3.6 Light and temperature -- 4.3.7 Water activity -- 4.3.8 Other food components -- 4.3.9 Additives -- 4.3.10 Processing and storage effects -- 4.4 Minimizing lipid oxidation -- 4.5 Implications for food quality -- 4.6 Implications for human health -- References -- 5 Alterations of polysaccharides, starch gelatinization, and retrogradation -- 5.1 Introduction -- 5.2 Polysaccharides structure -- 5.3 Alterations of polysaccharides -- 5.3.1 Starch modification -- 5.3.1.1 Physical modification of starch -- 5.3.1.2 Chemical modification of starch -- 5.3.1.2.1 Etherification -- 5.3.1.2.2 Oxidation -- 5.3.1.2.3 Acid modification.

5.3.1.3 Enzymatic modification of starch -- 5.3.1.4 Genetic/biotechnology modification of starch -- 5.3.2 Modification of nonstarch polysaccharides -- 5.3.2.1 Chemical modification of nonstarch polysaccharides -- 5.3.2.2 Physical modification of nonstarch polysaccharides -- 5.3.2.3 Biological modification of nonstarch polysaccharides -- 5.4 Starch gelatinization -- 5.4.1 Definition of starch gelatinization -- 5.4.2 Methods used to measure starch gelatinization -- 5.4.3 Molecular mechanisms of starch gelatinization -- 5.4.4 Factors influencing starch gelatinization -- 5.5 Starch retrogradation -- 5.5.1 Definition of retrogradation -- 5.5.2 Methods used to study starch retrogradation -- 5.5.3 Factors influencing starch retrogradation -- 5.5.3.1 Water content -- 5.5.3.2 Storage conditions -- 5.5.3.3 Gelatinization temperature -- 5.5.3.4 Additives -- Carbohydrates -- Salts -- Proteins/polypeptides/amino acids -- Lipids -- Other food additives -- 5.6 Applications for food quality -- 5.6.1 Effect of starch gelatinization on food quality -- 5.6.2 Effect of retrogradation on food quality -- 5.7 Applications for human health -- 5.7.1 Effect of starch gelatinization on digestion -- 5.7.2 Effect of retrogradation on starch digestibility -- 5.8 Conclusions -- References -- 6 The Maillard reactions -- 6.1 Introduction -- 6.2 Stages of the Maillard reactions -- 6.2.1 Initial stage -- 6.2.1.1 Sugar-amine condensation -- 6.2.1.2 Amadori and Heyns rearrangements -- 6.2.1.3 Other reactions of the Schiff base -- 6.2.2 Intermediate stage -- 6.2.2.1 Sugar dehydration -- 6.2.2.2 Sugar fragmentation -- 6.2.2.3 Strecker degradation -- 6.2.2.4 Free radical reactions -- 6.2.2.5 Reactive intermediates -- 6.2.3 Final stage -- 6.2.3.1 Aldol condensation and the Michael reaction -- 6.2.3.2 Aldehyde-amine condensation.

6.3 Flavor and off-flavor compounds generated by the Maillard reaction -- 6.4 Structure and properties of melanoidins -- 6.5 Advanced glycation endproducts -- 6.6 Influencing factors -- 6.6.1 Nature of the reactants -- 6.6.2 pH and water activity -- 6.6.3 Processing temperature and duration -- 6.6.4 Other factors -- 6.7 Impact on food quality -- 6.8 Impact on human health -- 6.8.1 The overall picture -- 6.8.2 The issue of advanced glycation endproducts -- 6.9 Comparison with caramelization -- 6.10 Controlling the Maillard reaction -- 6.11 Final considerations -- References -- 7 Alterations of natural pigments -- 7.1 Introduction -- 7.2 Anthocyanins -- 7.2.1 Structural features and occurrence in food -- 7.2.2 Transformations of anthocyanins with pH -- 7.2.3 Chemical alterations during processing and storage of food -- 7.2.3.1 Hydrolysis and cleavage -- 7.2.3.2 Polymerization -- 7.2.3.3 Other reactions -- 7.2.3.4 Color development in wine -- 7.2.4 Influencing factors -- 7.2.4.1 Chemical structure, concentration, and food matrix -- 7.2.4.2 Other food components -- 7.2.4.3 Temperature, pH, light, and H2O2 -- 7.2.4.4 Processing and storage -- 7.2.5 Implications for food quality -- 7.2.6 Implications for human health -- 7.3 Betalains -- 7.3.1 Structural features and occurrence in foods -- 7.3.2 Alterations during processing and storage of food -- 7.3.2.1 Hydrolytic cleavage -- 7.3.2.2 C15-isomerizarion -- 7.3.2.3 Dehydrogenation -- 7.3.2.4 Deglycosylation -- 7.3.2.5 Decarboxylation -- 7.3.3 Influencing factors -- 7.3.3.1 Chemical structure, concentration, and food matrix -- 7.3.3.2 Other food components -- 7.3.3.3 Temperature, pH, and water activity -- 7.3.3.4 Oxygen, light, and metals -- 7.3.3.5 Processing and storage -- 7.3.4 Implications for food quality -- 7.3.5 Implications for human health -- 7.4 Carotenoids.

7.4.1 Structural features and occurrence in foods.