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:

Rapid methods for food and feed quality determination

Rapid methods for food and feed quality determination
Author: A. van Amerongen,D. Barug,M. Lauwaars
Publsiher: Wageningen Academic Publishers
Total Pages: 260
Release: 2007-07-03
ISBN 10: 9086866069
ISBN 13: 9789086866069
Language: EN, FR, DE, ES & NL

Rapid methods for food and feed quality determination Book Review:

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 emergence of a wide range of rapid methods to complement the traditional methods. Faster results, higher productivity, lower costs and increased sensitivity are key concepts for all those involved in writing this book. Key topics include: - emerging rapid technologies; - rapid monitoring of food and nutritional quality; - rapid testing of quality deterioration and spoilage; - rapid testing of authenticity and adulteration; - quality tracking & tracing and rapid testing. The methods and techniques presented here, in their varying degree of complexity, will be a valuable resource for researchers and professionals from the food and feed industry as well as from the scientific community. This book is an ideal supplement to 'Rapid Methods for biological and chemical contaminants in food and feed' as published in 2005.

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.

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.

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

Food Authentication

Food Authentication
Author: Raúl González-Domínguez
Publsiher: MDPI
Total Pages: 182
Release: 2020-04-15
ISBN 10: 3039287486
ISBN 13: 9783039287482
Language: EN, FR, DE, ES & NL

Food Authentication Book Review:

Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.

SN SN T SNT Product Catalog Translated English of Chinese Standard SN SN T SNT

SN  SN T  SNT   Product Catalog  Translated English of Chinese Standard   SN  SN T  SNT
Author: https://www.chinesestandard.net
Publsiher: https://www.chinesestandard.net
Total Pages: 254
Release: 2018-01-01
ISBN 10: 1928374650XXX
ISBN 13: 9182736450XXX
Language: EN, FR, DE, ES & NL

SN SN T SNT Product Catalog Translated English of Chinese Standard SN SN T SNT Book Review:

This document provides the comprehensive list of Chinese Industry Standards - Category: SN; SN/T; SNT.

Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies
Author: Montserrat Espiñeira,Francisco J Santaclara
Publsiher: Woodhead Publishing
Total Pages: 402
Release: 2016-06-18
ISBN 10: 0081003218
ISBN 13: 9780081003213
Language: EN, FR, DE, ES & NL

Advances in Food Traceability Techniques and Technologies Book Review:

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Food Safety Chemistry

Food Safety Chemistry
Author: Liangli (Lucy) Yu,Shuo Wang,Bao-Guo Sun
Publsiher: CRC Press
Total Pages: 348
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.

Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis
Author: Adriana S. Franca,Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 902
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.

Agrobacterium Protocols

Agrobacterium Protocols
Author: Kan Wang
Publsiher: Springer Science & Business Media
Total Pages: 484
Release: 2008-02-04
ISBN 10: 1597451304
ISBN 13: 9781597451307
Language: EN, FR, DE, ES & NL

Agrobacterium Protocols Book Review:

Agrobacterium tumefaciens is a soil bacterium that for more than a century has been known as a pathogen causing the plant crown gall disease. Unlike many other pathogens, Agrobacterium has the ability to deliver DNA to plant cells and permanently alter the plant genome. The discovery of this unique feature 30 years ago has provided plant scientists with a powerful tool to genetically transform plants for both basic research purposes and for agricultural development. Compared to physical transformation methods such as particle bomba- ment or electroporation, Agrobacterium-mediated DNA delivery has a number of advantages. One of the features is its propensity to generate a single or a low copy number of integrated transgenes with defined ends. Integration of a single transgene copy into the plant genome is less likely to trigger “gene silencing” often associated with multiple gene insertions. When the first edition of Agrobacterium Protocols was published in 1995, only a handful of plants could be routinely transformed using Agrobacterium. Agrobacterium-mediated transformation is now commonly used to introduce DNA into many plant species, including monocotyledon crop species that were previously considered non-hosts for Agrobacterium. Most remarkable are recent developments indicating that Agrobacterium can also be used to deliver DNA to non-plant species including bacteria, fungi, and even mammalian cells.

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.

Biotechnological Approaches in Food Adulterants

Biotechnological Approaches in Food Adulterants
Author: Madan L Verma
Publsiher: CRC Press
Total Pages: 338
Release: 2020-11-18
ISBN 10: 1000219917
ISBN 13: 9781000219913
Language: EN, FR, DE, ES & NL

Biotechnological Approaches in Food Adulterants Book Review:

The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.

Recent Advances in Edible Fats and Oils Technology

Recent Advances in Edible Fats and Oils Technology
Author: Yee-Ying Lee
Publsiher: Springer Nature
Total Pages: 135
Release: 2022
ISBN 10: 9811651132
ISBN 13: 9789811651137
Language: EN, FR, DE, ES & NL

Recent Advances in Edible Fats and Oils Technology Book Review:

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 Authentication and Traceability

Food Authentication and Traceability
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 414
Release: 2020-11-19
ISBN 10: 0128231971
ISBN 13: 9780128231975
Language: EN, FR, DE, ES & NL

Food Authentication and Traceability Book Review:

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies