Processing contaminants in edible oils : MCPD and glycidyl esters

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 i...

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Bibliographic Details
Other Authors: MacMahon, Shaun, 1976- (Editor)
Format: eBook
Language: English
Published: Urbana, Illinois : AOCS Press, 2014.
Subjects:
Oils and fats, Edible > Deterioration.
elektronické knihy
electronic books
ISBN: 9781630670221
1630670227
9781680157055
1680157051
9780988856509
0988856506
Physical Description: 1 online resource

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Table of contents

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020 |a 1680157051  |q (electronic bk.) 
020 |a 9780988856509  |q (electronic bk.) 
020 |a 0988856506  |q (electronic bk.) 
035 |a (OCoLC)870273250  |z (OCoLC)1066496342  |z (OCoLC)1235840344 
245 0 0 |a Processing contaminants in edible oils :  |b MCPD and glycidyl esters /  |c editor, Shaun MacMahon. 
264 1 |a Urbana, Illinois :  |b AOCS Press,  |c 2014. 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
505 0 |a Chapter 1. Formation mechanisms / Brian D. Craft and Frederic Destaillats -- chapter 2. Mitigation of MCPD and glycidyl esters in edible oils / Bertrand Matthaus and Frank Pudel -- chapter 3. Indirect detection techniques for MCPD esters and glycidyl esters / Alessia Ermacora and Karel Hrncirik -- chapter 4. Direct detection techniques for glycidyl esters / Alice Thurer and Michael Granvogl -- chapter 5. Direct detection techniques for MCPD esters / Shaun MacMahon -- chapter 6. Toxicological properties of glycidyl esters / Gabriele Scholz and Benoit Schilter -- chapter 7. Toxicological properties of MCPD fatty acid esters / Alfonso Lampen. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Oils and fats, Edible  |x Deterioration. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a MacMahon, Shaun,  |d 1976-  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PCjrwWdXHvRwqgJyvbPgfG3 
776 0 8 |i Print version:  |t Processing contaminants in edible oils  |z 9780988856509  |w (DLC) 2014000115  |w (OCoLC)867716877 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpPCEOMCPI/processing-contaminants-in?kpromoter=marc  |y Full text 

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