Processing Contaminants in Edible Oils

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

Download or Read online Processing Contaminants in Edible Oils full in PDF, ePub and kindle. this book written by Anonim and published by Elsevier which was released on 15 August 2015 with total page 212 pages. We cannot guarantee that Processing Contaminants in Edible Oils book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 : Anonim
  • Publisher : Elsevier
  • Release : 15 August 2015
GET THIS BOOK 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

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GET THIS BOOK Rapid methods for food and feed quality determination

There is an ever-increasing need for rapid methods and instrumentation in the field of food and feed quality. Key issues dealt with in the food and feed industry include: monitoring of processes at all stages; showing due diligence in the control of food and nutritional quality; achieving rapid results for detecting (micro)biological, chemical and physical deterioration of food and feed; and finally, detecting rapidly and reliably food authenticity and/or adulteration. Developments in analytical techniques have led to the

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GET THIS BOOK Handbook of Food Analytical Chemistry Volume 1

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GET THIS BOOK Advances in Food Traceability Techniques and Technologies

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GET THIS BOOK Spectroscopic Methods in Food Analysis

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GET THIS BOOK Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

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