Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils
Author: Shaun Macmahon,Jessica K. Beekman
Publsiher: Elsevier
Total Pages: 280
Release: 2022-01-25
ISBN 10: 0128200685
ISBN 13: 9780128200681
Language: EN, FR, DE, ES & NL

Processing Contaminants in Edible Oils Book Review:

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: Anonim
Publsiher: Elsevier
Total Pages: 212
Release: 2015-08-15
ISBN 10: 1630670316
ISBN 13: 9781630670313
Language: EN, FR, DE, ES & NL

Processing Contaminants in Edible Oils Book Review:

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.

Basic Protocols in Encapsulation of Food Ingredients

Basic Protocols in Encapsulation of Food Ingredients
Author: Andrea Gomez-Zavaglia
Publsiher: Springer Nature
Total Pages: 200
Release: 2021-11-18
ISBN 10: 1071616498
ISBN 13: 9781071616499
Language: EN, FR, DE, ES & NL

Basic Protocols in Encapsulation of Food Ingredients Book Review:

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.

Official Methods and Recommended Practices of the AOCS

Official Methods and Recommended Practices of the AOCS
Author: American Oil Chemists' Society
Publsiher: Amer Oil Chemists Society
Total Pages: 135
Release: 2009-07-30
ISBN 10: 9781893997745
ISBN 13: 189399774X
Language: EN, FR, DE, ES & NL

Official Methods and Recommended Practices of the AOCS Book Review:

Handbook of Food Analytical Chemistry Volume 1

Handbook of Food Analytical Chemistry  Volume 1
Author: Ronald E. Wrolstad,Terry E. Acree,Eric A. Decker,Michael H. Penner,David S. Reid,Steven J. Schwartz,Charles F. Shoemaker,Denise M. Smith,Peter Sporns
Publsiher: John Wiley & Sons
Total Pages: 624
Release: 2005-09-02
ISBN 10: 0471709093
ISBN 13: 9780471709091
Language: EN, FR, DE, ES & NL

Handbook of Food Analytical Chemistry Volume 1 Book Review:

Emphasizing effective, state-of-the art methodology and written byrecognized experts in the field, the Handbook of Food AnalyticalChemistry is an indispensable reference for food scientists andtechnologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written byrecognized experts in the field * Includes detailed instructions with annotated advisory comments,key references with annotation, time considerations and anticipatedresults

Edible Oil Structuring

Edible Oil Structuring
Author: Ashok R Patel
Publsiher: Royal Society of Chemistry
Total Pages: 336
Release: 2017-09-15
ISBN 10: 1788012224
ISBN 13: 9781788012225
Language: EN, FR, DE, ES & NL

Edible Oil Structuring Book Review:

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 along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.

Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis
Author: Adriana S. Franca,Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 650
Release: 2017-12-14
ISBN 10: 1351648799
ISBN 13: 9781351648790
Language: EN, FR, DE, ES & NL

Spectroscopic Methods in Food Analysis Book Review:

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 and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

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
Publsiher: Academic Press
Total Pages: 370
Release: 2020-11-19
ISBN 10: 0128182768
ISBN 13: 9780128182765
Language: EN, FR, DE, ES & NL

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Book Review:

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 for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Edible Oils

Edible Oils
Author: Smain Chemat
Publsiher: CRC Press
Total Pages: 284
Release: 2017-07-12
ISBN 10: 1498752101
ISBN 13: 9781498752107
Language: EN, FR, DE, ES & NL

Edible Oils Book Review:

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that are currently used for the extraction and refining of Edible Oils while proposing potential applications for its derivatives. This contribution pushes to consider market transformation driven by environmental concerns and customer’s envy to bring quality attributes, energy efficiency and waste disposal into the heart of innovation. This work is aimed at professionals and academics including researchers, engineers and managers engaged in food and green engineering disciplines and ambitions to stand as a reference for students and lecturers. The readers will find a wealth of knowledge about the fundamentals of unit operations such as extraction and separation while presenting concepts of biorefinery for product and value creation from certain edible seeds. Novelties includes novel approaches for green solvent development in extraction, and examples of life cycle assessment of production systems for certain vegetable oils comprising product, service and waste management systems. Furthermore, this book focuses attention to production, processing, and current applications of palm oil, as an important commodity in Asia and addresses global market changes and important factors that influence its future prospects.

Agrobacterium Protocols

Agrobacterium Protocols
Author: Kan Wang
Publsiher: Springer Science & Business Media
Total Pages: 508
Release: 2006
ISBN 10: 1597451304
ISBN 13: 9781597451307
Language: EN, FR, DE, ES & NL

Agrobacterium Protocols Book Review:

"A gold standard collection of Agrobacterium-mediated transformation techniques for state-of-the-art plant genetic engineering, functional genomic analysis, and crop improvement. Volume 1 details the most updated techniques available for twenty-six plant species drawn from cereal crops, industrial plants, legume plants, and vegetable plants, and presents various methods for introducing DNA into three major model plant species, Arabidopsis thaliana, Medicago truncatula, and Nicotiana. The authors also outline the basic methods in Agrobacterium manipulation and strategies for vector construction. Volume 2 contains another thirty-three proven techniques for root plants, turf grasses, woody species, tropic plants, nuts and fruits, ornamental plants, and medicinal plants. Additional chapters provide methods for introducing DNA into non-plant species, such as bacteria, fungi, algae, and mammalian cells. The protocols follow the successful Methods in Molecular Biology series format, each offering step-by-step laboratory instructions, an introduction outlining the principles behind the technique, lists of the necessary equipment and reagents, and tips on troubleshooting and avoiding known pitfalls."--Publisher's website.

Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques

Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques
Author: Paul H. Gamache
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2017-05-08
ISBN 10: 1119390702
ISBN 13: 9781119390701
Language: EN, FR, DE, ES & NL

Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques Book Review:

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 of separation techniques and in numerous configurations. While it has been widely adapted for an array of industrial and research applications with great success, it is still a relatively new technique, and its fundamental performance characteristics are not yet fully understood. This book is intended as a tool for scientists seeking to identify the most effective and efficient uses of charged aerosol detection for a given application. Moving naturally from basic to advanced topics, the author relates fundamental principles, practical uses, and applications across a range of industrial settings, including pharmaceuticals, petrochemicals, biotech, and more. Offers timely, authoritative coverage of the theory, experimental techniques, and end-user applications of charged aerosol detection Includes contributions from experts from various fields of applications who explore CAD’s advantages over traditional HPLC techniques, as well its limitations Provides a current theoretical and practical understanding of CAD, derived from authorities on aerosol technology and separation sciences Features numerous real-world examples that help relate fundamental properties and general operational variables of CAD to its performance in a variety of conditions Charged Aerosol Detection for Liquid Chromatography and Related Separation Techniques is a valuable resource for scientists who use chromatographic techniques in academic research and across an array of industrial settings, including the biopharmaceutical, biotechnology, biofuel, chemical, environmental, and food and beverage industries, among others.

Food and Industrial Bioproducts and Bioprocessing

Food and Industrial Bioproducts and Bioprocessing
Author: Nurhan Turgut Dunford
Publsiher: John Wiley & Sons
Total Pages: 374
Release: 2012-05-01
ISBN 10: 0813821053
ISBN 13: 9780813821054
Language: EN, FR, DE, ES & NL

Food and Industrial Bioproducts and Bioprocessing Book Review:

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 includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.

Edible Oil Processing

Edible Oil Processing
Author: Wolf Hamm,Richard J. Hamilton,Gijs Calliauw
Publsiher: John Wiley & Sons
Total Pages: 350
Release: 2013-08-05
ISBN 10: 1444336843
ISBN 13: 9781444336849
Language: EN, FR, DE, ES & NL

Edible Oil Processing Book Review:

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.

Laboratory Protocols in Applied Life Sciences

Laboratory Protocols in Applied Life Sciences
Author: Prakash Singh Bisen
Publsiher: CRC Press
Total Pages: 1826
Release: 2014-02-26
ISBN 10: 1466553146
ISBN 13: 9781466553149
Language: EN, FR, DE, ES & NL

Laboratory Protocols in Applied Life Sciences Book Review:

As applied life science progresses, becoming fully integrated into the biological, chemical, and engineering sciences, there is a growing need for expanding life sciences research techniques. Anticipating the demands of various life science disciplines, Laboratory Protocols in Applied Life Sciences explores this development. This book covers a wide spectrum of areas in the interdisciplinary fields of life sciences, pharmacy, medical and paramedical sciences, and biotechnology. It examines the principles, concepts, and every aspect of applicable techniques in these areas. Covering elementary concepts to advanced research techniques, the text analyzes data through experimentation and explains the theory behind each exercise. It presents each experiment with an introduction to the topic, concise objectives, and a list of necessary materials and reagents, and introduces step-by-step, readily feasible laboratory protocols. Focusing on the chemical characteristics of enzymes, metabolic processes, product and raw materials, and on the basic mechanisms and analytical techniques involved in life science technological transformations, this text provides information on the biological characteristics of living cells of different origin and the development of new life forms by genetic engineering techniques. It also examines product development using biological systems, including pharmaceutical, food, and beverage industries. Laboratory Protocols in Applied Life Sciences presents a nonmathematical account of the underlying principles of a variety of experimental techniques in disciplines, including: Biotechnology Analytical biochemistry Clinical biochemistry Biophysics Molecular biology Genetic engineering Bioprocess technology Industrial processes Animal Plant Microbial biology Computational biology Biosensors Each chapter is self-contained and written in a style that helps students progress from basic to advanced techniques, and eventually design and execute their own experiments in a given field of biology.

Food Safety

Food Safety
Author: Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2016-12-06
ISBN 10: 111916057X
ISBN 13: 9781119160571
Language: EN, FR, DE, ES & NL

Food Safety Book Review:

Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

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
Publsiher: Springer Nature
Total Pages: 380
Release: 2021-02-02
ISBN 10: 303061879X
ISBN 13: 9783030618797
Language: EN, FR, DE, ES & NL

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food Book Review:

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 the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.

Food Authentication Using Bioorganic Molecules

Food Authentication Using Bioorganic Molecules
Author: Stefano Sforza
Publsiher: DEStech Publications, Inc
Total Pages: 419
Release: 2013
ISBN 10: 1605950459
ISBN 13: 9781605950457
Language: EN, FR, DE, ES & NL

Food Authentication Using Bioorganic Molecules Book Review:

Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
Author: Francesco Capozzi,Luca Laghi,Peter S. Belton
Publsiher: Royal Society of Chemistry
Total Pages: 223
Release: 2015-04-16
ISBN 10: 1782620311
ISBN 13: 9781782620310
Language: EN, FR, DE, ES & NL

Magnetic Resonance in Food Science Book Review:

Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.

Food Safety Chemistry

Food Safety Chemistry
Author: Liangli (Lucy) Yu,Shuo Wang,Bao-Guo Sun
Publsiher: CRC Press
Total Pages: 344
Release: 2014-10-28
ISBN 10: 1466597941
ISBN 13: 9781466597945
Language: EN, FR, DE, ES & NL

Food Safety Chemistry Book Review:

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.

Safety Evaluation of Certain Contaminants in Food

Safety Evaluation of Certain Contaminants in Food
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publsiher: Food & Agriculture Org.
Total Pages: 778
Release: 2006
ISBN 10: 9789251054260
ISBN 13: 9251054266
Language: EN, FR, DE, ES & NL

Safety Evaluation of Certain Contaminants in Food Book Review: