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Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils
  • Author : Shaun Macmahon
  • Publsiher : Elsevier
  • Release : 25 January 2022
  • ISBN : 0128200685
  • Pages : 280 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKProcessing Contaminants in Edible Oils

Summary:
Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest 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. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. 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 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 contaminants are presented. Include a new chapter on methods for MCPD and glycidyl esters in food 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 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,Jessica K. Beekman
  • Publisher : Elsevier
  • Release : 25 January 2022
GET THIS BOOKProcessing Contaminants in Edible Oils

Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest 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. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and

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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food
  • Author : Magdalena Jeszka-Skowron,Agnieszka Zgoła-Grześkowiak,Tomasz Grześkowiak,Akula Ramakrishna
  • Publisher : Springer Nature
  • Release : 02 February 2021
GET THIS BOOKAnalytical Methods in the Determination of Bioactive Compounds and Elements in Food

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting

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Basic Protocols in Encapsulation of Food Ingredients

Basic Protocols in Encapsulation of Food Ingredients
  • Author : Andrea Gomez-Zavaglia
  • Publisher : Springer Nature
  • Release : 18 November 2021
GET THIS BOOKBasic Protocols in Encapsulation of Food Ingredients

This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.

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Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis
  • Author : Adriana S. Franca,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 14 December 2017
GET THIS BOOKSpectroscopic Methods in Food Analysis

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality

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Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability
  • Author : K. S. Siddiqi,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 08 October 2018
GET THIS BOOKFingerprinting Techniques in Food Authentication and Traceability

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to

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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
  • Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
  • Publisher : Academic Press
  • Release : 19 November 2020
GET THIS BOOKDesign and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use

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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

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Ambient Mass Spectroscopy Techniques in Food and the Environment

Ambient Mass Spectroscopy Techniques in Food and the Environment
  • Author : Leo M.L. Nollet,Basil K. Munjanja
  • Publisher : CRC Press
  • Release : 30 January 2019
GET THIS BOOKAmbient Mass Spectroscopy Techniques in Food and the Environment

Ambient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and pitfalls of ambient mass spectrometry, as well as the latest developments of the technique, in the analysis of food and environmental parameters. It describes methods that enable the detection of surface materials like waxes, alkaloids, flavors,

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Methods in Food Analysis

Methods in Food Analysis
  • Author : Rui M. S. Cruz,Igor Khmelinskii,Margarida Vieira
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKMethods in Food Analysis

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, p

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Food and Industrial Bioproducts and Bioprocessing

Food and Industrial Bioproducts and Bioprocessing
  • Author : Nurhan Turgut Dunford
  • Publisher : John Wiley & Sons
  • Release : 01 May 2012
GET THIS BOOKFood and Industrial Bioproducts and Bioprocessing

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and

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Edible Oil Structuring

Edible Oil Structuring
  • Author : Ashok R Patel
  • Publisher : Royal Society of Chemistry
  • Release : 15 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

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Biochemistry and Health Benefits of Fatty Acids

Biochemistry and Health Benefits of Fatty Acids
  • Author : Anonim
  • Publisher : BoD – Books on Demand
  • Release : 19 December 2018
GET THIS BOOKBiochemistry and Health Benefits of Fatty Acids

Fatty acids are considered as a very important category of chemical compounds to human health as well as from an industrial perspective. This book intends to provide an update on fatty acid research, their methods of detection, quantification, and related diseases such as cardiovascular disease and diabetes. Cyclic fatty acids are also covered, along with short chain fatty acids, which are important to the human gut microbiota. Fatty acids are important in the chemical structure of the cell membrane and

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Mathematical and Statistical Methods in Food Science and Technology

Mathematical and Statistical Methods in Food Science and Technology
  • Author : Daniel Granato,Gastón Ares
  • Publisher : John Wiley & Sons
  • Release : 03 March 2014
GET THIS BOOKMathematical and Statistical Methods in Food Science and Technology

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

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Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques

Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques
  • Author : Paul H. Gamache
  • Publisher : John Wiley & Sons
  • Release : 08 May 2017
GET THIS BOOKCharged Aerosol Detection for Liquid Chromatography and Related Separation Techniques

The first book devoted exclusively to a highly popular, relatively new detection technique Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques presents a comprehensive review of CAD theory, describes its advantages and limitations, and offers extremely well-informed recommendations for its practical use. Using numerous real-world examples based on contributors’ professional experiences, it provides priceless insights into the actual and potential applications of CAD across a wide range of industries. Charged aerosol detection can be combined with a variety

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