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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.

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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
Edible Oil Structuring

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Handbook of Food Analytical Chemistry  Volume 1

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Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils

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