ABSTRACT
During many food processing regimens, food proteins may undergo a variety of chemical modifications. Despite the enormous consumption of processed foods worldwide, much remains to be learned about the exact nature of these modifications. This is partly due to the complex nature of the changes involved, and partly to the problems of analysis imposed by the intractable nature of the food matrix. Such difficulties are compounded by the paucity of chemically based analytical tests that accurately measure amino acid availability in biologically relevant terms. In this review, we explore the known changes that proteins and amino acids undergo during food processing and the consequences of these changes on the physical and nutritional qualities of the food. We also examine the impact of these protein derivatizations for the analysis of food proteins and amino acids, and highlight areas that require future research.
Subject(s)
Amino Acids/analysis , Chemistry Techniques, Analytical/methods , Dietary Proteins/analysis , Food Analysis/methods , Food Handling/methods , Nutritive Value , Proteins/analysis , Digestion , Food , Glucose/analysis , Humans , Lysine/chemistry , Models, Chemical , Nutritional Physiological PhenomenaABSTRACT
International human rights law affirms that everyone has a right to the enjoyment of the highest attainable standard of physical and mental health. States that are parties to human rights treaties are obliged under international law to observe these rights. Australia has ratified all international human rights law instruments in which the right to health is enshrined, and so is obliged to ensure that its foreign policy, including its development assistance program, contributes towards the progressive realisation of the right to health. International trade regulation should be consonant with the progressive realisation of the right to health globally.
