Book > Processing Contaminants In Edible Oils

Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils

Detail Book : Processing Contaminants in Edible Oils written by , published by Elsevier which was released on 15 August 2015. Download Processing Contaminants in Edible Oils Books now! Available in PDF, ePub and Kindle. 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.

GET BOOK
Author :
Release Date : 15 August 2015
Publisher : Elsevier
Rating : 4/5 (from 21 users)
Pages : 212
ISBN : 1630670316
Format : PDF, ePUB, KF8, PDB, MOBI, Tuebl
Processing Contaminants in Edible Oils

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

GET BOOK
Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils

GET BOOK
Edible Oil Processing

Edible Oil Processing

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)

GET BOOK
Mitigating Contamination from Food Processing

Mitigating 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

GET BOOK
Chemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. This updated edition is expanded to cover the latest research and

GET BOOK
Canola and Rapeseed

Canola and Rapeseed

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada. Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents state-of-the-art information on the chemistry of the minor constituents of canola

GET BOOK
Edible Oil Processing

Edible Oil Processing

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)

GET BOOK
Functional Dietary Lipids

Functional Dietary Lipids

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and

GET BOOK
Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested

GET BOOK
Mitigating Contamination from Food Processing

Mitigating 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

GET BOOK
Encyclopedia of Food Safety

Encyclopedia of Food Safety

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In

GET BOOK
Advances in Biofuels and Bioenergy

Advances in Biofuels and Bioenergy

The worldwide consumption of fossil fuel continues to increase at unsustainable levels, which will lead to progressive scarcity, if immediate and innovative measures are not taken for its sustainable use. This scarcity necessitates the development of renewable and sustainable alternatives for fossil fuels. A possible solution to today's energy challenges

GET BOOK
Practical Handbook of Soybean Processing and Utilization

Practical 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

GET BOOK
Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends

GET BOOK
Encyclopedia of Food and Health

Encyclopedia of Food and Health

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will

GET BOOK