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Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils
MCPD and Glycidyl Esters

by Anonim

  • Publisher : Elsevier
  • Release : 2015-08-15
  • Pages : 212
  • ISBN : 1630670316
  • 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 Vegetable Oil

Processing Contaminants in Vegetable Oil
September-October 2020

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2020
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Mitigating Contamination from Food Processing

Mitigating Contamination from Food Processing
A Book

by Graham A Bonwick,Catherine S Birch

  • Publisher : Royal Society of Chemistry
  • Release : 2019-10-22
  • Pages : 225
  • ISBN : 1788019067
  • 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.

Oil and Oilseed Processing

Oil and Oilseed Processing
Opportunities and Challenges

by Tomás Lafarga,Gloria Bobo,Ingrid Aguiló-Aguayo

  • Publisher : John Wiley & Sons
  • Release : 2021-04-08
  • Pages : 304
  • ISBN : 1119575265
  • Language : En, Es, Fr & De
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Oil and Oilseed Processing The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide: Explores the traditional and new extraction methods used to extract oils from seeds Contains the most up-to-date insight into oil and oilseed processing Focuses on the areas of oil processing, safety, quality, and nutritional evaluation Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.

Chemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food
A Book

by D Schrenk,Alexander Cartus

  • Publisher : Woodhead Publishing
  • Release : 2017-06-27
  • Pages : 618
  • ISBN : 0081006756
  • Language : En, Es, Fr & De
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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 emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research. Includes expanded coverage on risk assessment and testing technologies Presents fully updated chapters to provide the most up-to-date information in research on food chemical safety Provides new information on hot topic areas, such as food additives, mycotoxins, nanomaterials and food contact materials

Practical Guide to Vegetable Oil Processing

Practical Guide to Vegetable Oil Processing
A Book

by Monoj Gupta

  • Publisher : Elsevier
  • Release : 2017-02-16
  • Pages : 508
  • ISBN : 1630670510
  • Language : En, Es, Fr & De
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Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. Provides insights to the challenges of bleaching very green oils Includes new deodorizer designs and performance measures Offers insights on frying oil quality management Simple and easy-to-read language

Impact of Processing on Food Safety

Impact of Processing on Food Safety
A Book

by Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 270
  • ISBN : 1461548535
  • Language : En, Es, Fr & De
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The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

Chemical Hazards in Thermally-Processed Foods

Chemical Hazards in Thermally-Processed Foods
A Book

by Shuo Wang

  • Publisher : Springer Nature
  • Release : 2019-10-11
  • Pages : 199
  • ISBN : 9811381186
  • Language : En, Es, Fr & De
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This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.

Functional Dietary Lipids

Functional Dietary Lipids
Food Formulation, Consumer Issues and Innovation for Health

by Thomas Sanders

  • Publisher : Woodhead Publishing
  • Release : 2015-11-18
  • Pages : 332
  • ISBN : 1782422579
  • Language : En, Es, Fr & De
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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 innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Rapid Detection of Food Adulterants and Contaminants

Rapid Detection of Food Adulterants and Contaminants
Theory and Practice

by Shyam Narayan Jha

  • Publisher : Academic Press
  • Release : 2015-12-23
  • Pages : 278
  • ISBN : 0128004282
  • Language : En, Es, Fr & De
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Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety. Reviews the most common detection methods of food adulterants and contaminants Includes supporting theory behind the latest techniques Presents case studies to better understand practical applications and resources for further research Addresses the safety standards of a variety of governments and serves as a reference for why government procedures are put in place

Edible Oil Processing

Edible Oil Processing
A Book

by Wolf Hamm,Richard J. Hamilton,Gijs Calliauw

  • Publisher : John Wiley & Sons
  • Release : 2013-05-28
  • Pages : 350
  • ISBN : 1118541782
  • 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.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2018-11-22
  • Pages : 2194
  • ISBN : 0128140453
  • Language : En, Es, Fr & De
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Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Food Processing by Rural Families

Food Processing by Rural Families
Proceedings of the Seminar on Food Processing by Rural Families, 20-22 May 1985, PCARRD, Los Baños, Laguna, Philippines

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1986
  • Pages : 242
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Edible Fats and Oils Processing

Edible Fats and Oils Processing
Basic Principles and Modern Practices : World Conference Proceedings

by David R. Erickson

  • Publisher : The American Oil Chemists Society
  • Release : 1990
  • Pages : 442
  • ISBN : 9780935315301
  • Language : En, Es, Fr & De
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Advances in the Determination of Xenobiotics in Foods

Advances in the Determination of Xenobiotics in Foods
A Book

by Belen Gomara,Maria Luisa Marina

  • Publisher : Bentham Science Publishers
  • Release : 2019-10-04
  • Pages : 501
  • ISBN : 9811421579
  • Language : En, Es, Fr & De
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Determining the presence of different types of toxic compounds (or xenobiotics) in food requires precise analytical methodologies. Examples of these techniques include separation techniques coupled to mass spectrometry, Variations in methods used depend on the physicochemical properties of each xenobiotic being tested for. Advances in the Determination of Xenobiotics in Foods explains recent developments in the field of xenobiotic determination in food. Readers are introduced to xenobiotic testing techniques through extensive reviews. Chapters also cover details about contaminants coming from food contact materials (such as plasticizers, food additives, polymer monomers/oligomers and non-intentionally added substances), substances used for food processing and sensing (nanoparticles), and residues of pesticides (that can also be present in the final food product). The book also includes information about specific xenobiotics that, due to their global distribution in the environment, are also likely to enter the food chain. Some of them are regulated (persistent organic pollutants and heavy metals) but there are many other types of contaminants (halogenated flame-retardants, perfluorinated compounds and micro- and nanoplastics) that must also be controlled. In addition, some xenobiotics could be present in the final food consumed because of food treatments (acrylamide, furan, heterocyclic aromatic amines, and glycidol esters). Finally, the concluding chapters of the book are devoted to the presence of natural contaminants such as mycotoxins and biogenic amines. The combination of extensive information of analytical techniques for xenobiotics along with a categorical treatment of food contaminants makes this volume a handy reference for food science and technology students and technicians involved in food safety and processing management roles. SERIES INTRODUCTION: This book series presents reviews, and reference monographs on all aspects of food science and technology. The series is essential reading for food chemists and technician in both professional and academic settings.

Chemical & Radionuclide Food Contamination

Chemical & Radionuclide Food Contamination
A Book

by M. E. Alpert

  • Publisher : Unknown Publisher
  • Release : 1973
  • Pages : 190
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products

Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products
Processing Technologies

by Fereidoon Shahidi

  • Publisher : John Wiley & Sons
  • Release : 2005-04-08
  • Pages : 656
  • ISBN : 0471385484
  • Language : En, Es, Fr & De
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First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.

Post-harvest and Processing Technologies of African Staple Foods

Post-harvest and Processing Technologies of African Staple Foods
A Technical Compendium

by Marina Carcea Bencini

  • Publisher : Conran Octopus
  • Release : 1991
  • Pages : 354
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Safety Chemistry

Food Safety Chemistry
Toxicant Occurrence, Analysis and Mitigation

by Liangli (Lucy) Yu,Shuo Wang,Bao-Guo Sun

  • Publisher : CRC Press
  • Release : 2014-10-28
  • Pages : 344
  • ISBN : 1466597941
  • Language : En, Es, Fr & De
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A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions. Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.

Food Toxicology

Food Toxicology
A Book

by Debasis Bagchi,Anand Swaroop

  • Publisher : CRC Press
  • Release : 2016-11-25
  • Pages : 562
  • ISBN : 1315354241
  • Language : En, Es, Fr & De
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Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety. The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter. Toxicologists, scientists, researchers in food toxicology, nutritionists, and public health care professionals will find valuable information in this book on all possible intricate areas of food toxicology.