Processing Contaminants in Edible Oils

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants. Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules Presents successful strategies to decrease the concentrations of these contaminants in edible oils Includes the analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties.

Produk Detail:

  • Author : Anonim
  • Publisher : Elsevier
  • Pages : 212 pages
  • ISBN : 1630670316
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKProcessing Contaminants in Edible Oils

Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 15 August 2015
GET THIS BOOKProcessing Contaminants in Edible Oils

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for

Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils
  • Author : Shaun Macmahon,Jessica K. Beekman
  • Publisher : Elsevier
  • Release : 01 October 2021
GET THIS BOOKProcessing Contaminants in Edible Oils

Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters, Second Edition is the fully revised and updated discussion of the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been successfully used to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches

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  • Publisher : Royal Society of Chemistry
  • Release : 01 November 2019
GET THIS BOOKMitigating Contamination from Food Processing

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these

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  • Publisher : John Wiley & Sons
  • Release : 05 August 2013
GET THIS BOOKEdible Oil Processing

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  • Release : 09 April 2021
GET THIS BOOKOil and Oilseed Processing

The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present new processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed

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  • Publisher : Elsevier
  • Release : 25 August 2015
GET THIS BOOKPractical Handbook of Soybean Processing and Utilization

This book is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. Compares soybeans to other vegetable oils as a source of edible oil products Presents a wide range

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  • Author : Walter E. Farr,Andrew Proctor
  • Publisher : Elsevier
  • Release : 04 December 2013
GET THIS BOOKGreen Vegetable Oil Processing

Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details,

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  • Author : H. Anson Moye
  • Publisher : John Wiley & Sons
  • Release : 02 February 1981
GET THIS BOOKAnalysis of Pesticide Residues

A comprehensive guide to the latest techniques and applications of pesticide trace analysis. Methods covered include gas, thin layer, and high-performance liquid chromatography, along with their applications in the analysis of chlorinated hydrocarbons, acidic herbicides, organophosphates, carbamates, and insect pheromones and hormones. Includes a special chapter on residue data requirements of government agencies.

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  • Publisher : Springer
  • Release : 06 December 2012
GET THIS BOOKFatty Acid and Lipid Chemistry

This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (

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  • Author : C. Paquot
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKStandard Methods for the Analysis of Oils, Fats and Derivatives

Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives. This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil,

Mitigating Contamination from Food Processing

Mitigating Contamination from Food Processing
  • Author : Graham A Bonwick,Catherine S Birch
  • Publisher : Royal Society of Chemistry
  • Release : 22 October 2019
GET THIS BOOKMitigating Contamination from Food Processing

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these

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  • Publisher : BoD – Books on Demand
  • Release : 30 August 2017
GET THIS BOOKAflatoxin

Aflatoxins are a group of highly toxic and carcinogenic substances, which occur naturally, and can be found in food substances. Aflatoxins are secondary metabolites of certain strains of the fungi Aspergillus flavus and A. parasiticus and the less common A. nomius. Aflatoxins B1, B2, G1, and G2 are the most important members, which can be categorized into two groups according to the chemical structure. As a result of the adverse health effects of mycotoxins, their levels have been strictly regulated

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  • Publisher : Woodhead Publishing
  • Release : 18 November 2015
GET THIS BOOKFunctional Dietary Lipids

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  • Author : Ashok R. Patel
  • Publisher : Royal Society of Chemistry
  • Release : 28 September 2017
GET THIS BOOKEdible Oil Structuring

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents