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Processing Contaminants in Edible Oils


Processing Contaminants in Edible Oils
  • Author :
  • Publisher : Elsevier
  • Release : 2015-08-15
  • ISBN : 9781630670313
  • Language : En, Es, Fr & De
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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.

Processing Contaminants in Edible Oils


Processing Contaminants in Edible Oils
  • Author : Shaun Macmahon
  • Publisher : Academic Press and AOCS Press
  • Release : 2021-10-15
  • ISBN : 0128200677
  • Language : En, Es, Fr & De
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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. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. There have been a number of changes in the area of MCPD and Glycidyl Esters research since the first edition was written, impacting industrial mitigation, analytical methods, toxicology, and regulation and these are now integrated into this valuable single-source volume. The mechanisms of formation for MCPD and glvcidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating are presented. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. These contaminants have recently been the subject of regulations worldwide in an attempt minimize their presence in foods, particularly infant formula. This book will review the methods used to detect them, it will describe approaches to minimize their formation during processing, as well as attempts to remove them from oils. Results of research into possible negative health effects are also included. Revised and updated, including new chapters on Direct Methods for MCPD and GE in foods and Biomarkers 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

Processing Contaminants in Edible Oils


Processing Contaminants in Edible Oils
  • Author : Shaun MacMahon
  • Publisher :
  • Release : 2014
  • ISBN : 1630670324
  • Language : En, Es, Fr & De
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Edible Oil Processing


Edible Oil Processing
  • Author : Wolf Hamm
  • Publisher : John Wiley & Sons
  • Release : 2013-08-05
  • ISBN : 9781444336849
  • Language : En, Es, Fr & De
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Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.

Mitigating Contamination from Food Processing


Mitigating Contamination from Food Processing
  • Author : Catherine S Birch
  • Publisher : Royal Society of Chemistry
  • Release : 2019-11-01
  • ISBN : 9781782629221
  • Language : En, Es, Fr & De
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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 process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering.