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.

Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils
Author: Shaun Macmahon,Jessica K. Beekman
Publsiher: Academic Press and AOCS Press
Total Pages: 248
Release: 2021-10-15
ISBN 10: 9780128200674
ISBN 13: 0128200677
Language: EN, FR, DE, ES & NL

Processing Contaminants in Edible Oils Book Review:

Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters, Second Edition, is the fully revised and updated discussion of 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. There have been a number of changes in the area of MCPD and Glycidyl Esters research since the first edition was written, impacting industrial mitigation, analytical methods, toxicology, and regulation and these are now integrated into this valuable single-source volume. The mechanisms of formation for MCPD and glvcidyl 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 are presented. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. These contaminants have recently been the subject of regulations worldwide in an attempt minimize their presence in foods, particularly infant formula. This book will review the methods used to detect them, it will describe approaches to minimize their formation during processing, as well as attempts to remove them from oils. Results of research into possible negative health effects are also included. Revised and updated, including new chapters on Direct Methods for MCPD and GE in foods and Biomarkers 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 Edible Oils

Processing Contaminants in Edible Oils
Author: Shaun MacMahon
Publsiher: Unknown
Total Pages: 217
Release: 2014
ISBN 10: 9781630670320
ISBN 13: 1630670324
Language: EN, FR, DE, ES & NL

Processing Contaminants in Edible Oils Book Review:

Mitigating Contamination from Food Processing

Mitigating Contamination from Food Processing
Author: Catherine S Birch,Graham A Bonwick
Publsiher: Royal Society of Chemistry
Total Pages: 225
Release: 2019-11-01
ISBN 10: 178262922X
ISBN 13: 9781782629221
Language: EN, FR, DE, ES & NL

Mitigating Contamination from Food Processing Book Review:

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.

Edible Oil Processing

Edible Oil Processing
Author: Wolf Hamm,Richard J. Hamilton,Gijs Calliauw
Publsiher: John Wiley & Sons
Total Pages: 342
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.

Functional Dietary Lipids

Functional Dietary Lipids
Author: Thomas Sanders
Publsiher: Woodhead Publishing
Total Pages: 332
Release: 2015-11-18
ISBN 10: 1782422579
ISBN 13: 9781782422570
Language: EN, FR, DE, ES & NL

Functional Dietary Lipids Book Review:

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

Encyclopedia of Food Safety

Encyclopedia of Food Safety
Author: Anonim
Publsiher: Academic Press
Total Pages: 2304
Release: 2013-12-12
ISBN 10: 0123786134
ISBN 13: 9780123786135
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Safety Book Review:

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Canola and Rapeseed

Canola and Rapeseed
Author: Usha Thiyam-Holländer,N.A. Michael Eskin,Bertrand Matthäus
Publsiher: CRC Press
Total Pages: 374
Release: 2012-11-21
ISBN 10: 1466513861
ISBN 13: 9781466513860
Language: EN, FR, DE, ES & NL

Canola and Rapeseed Book Review:

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada. Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents state-of-the-art information on the chemistry of the minor constituents of canola and rapeseed and their impact on human health. The book also identifies new areas of research and opportunities for the industrial application of functional foods and nutraceuticals from canola and rapeseed. Topics include: The historical development, properties, and performance of canola Characteristics and bioactives of sinapic acid derivatives and the decarboxylation pathways leading to their formation Canola protein processing High omega-9 canola oils and their future applications Modification of Brassica oilseeds Rapid analytical methods for measuring oil content The potential of ultrasound and supercritical fluid extraction for producing value-added by-products The processing of virgin rapeseed oils in Europe Extraction and application of canola protein The frying stability of high-oleic low-linolenic acid canola oils The potential of mustard oil for biodiesel The final chapters demonstrate the health benefits of canola, including antioxidant, antimutagenic, and anticancer properties. Authored by experienced researchers in the field, the book chapters have been expanded considerably to include a number of areas not contained in the original workshop, providing comprehensive coverage of the potential of this essential crop.

Diet and Health

Diet and Health
Author: National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
Publsiher: National Academies Press
Total Pages: 768
Release: 1989-01-01
ISBN 10: 0309039940
ISBN 13: 9780309039949
Language: EN, FR, DE, ES & NL

Diet and Health Book Review:

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Processing Contaminants in Vegetable Oil

Processing Contaminants in Vegetable Oil
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2020
ISBN 10:
ISBN 13: OCLC:1232713745
Language: EN, FR, DE, ES & NL

Processing Contaminants in Vegetable Oil Book Review:

Handbook of Food Processing

Handbook of Food Processing
Author: Theodoros Varzakas,Constantina Tzia
Publsiher: CRC Press
Total Pages: 22
Release: 2015-10-22
ISBN 10: 1498721761
ISBN 13: 9781498721769
Language: EN, FR, DE, ES & NL

Handbook of Food Processing Book Review:

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Edible Oil Structuring

Edible Oil Structuring
Author: Ashok R. Patel
Publsiher: Royal Society of Chemistry
Total Pages: 336
Release: 2017-09-28
ISBN 10: 1782628290
ISBN 13: 9781782628293
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.

Olive Germplasm

Olive Germplasm
Author: Innocenzo Muzzalupo
Publsiher: BoD – Books on Demand
Total Pages: 434
Release: 2012-12-07
ISBN 10: 9535108840
ISBN 13: 9789535108849
Language: EN, FR, DE, ES & NL

Olive Germplasm Book Review:

The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars. This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for anyone wishing to acquire knowledge and experience of olive cultivation to increase productivity and improve product quality. The book is divided into two parts: I) the olive cultivation, table olive and olive oil industry in Italy and II) Italian catalogue of olive varieties. All chapters have been written by renowned professionals working on olive cultivation, table olives and olive oil production and related disciplines. Part I covers all aspects of olive fruit production, from site selection, recommended varieties, pest and disease control, to primary and secondary processing. Part II contains the chapter on the description of Italian olive varieties. It is well illustrated and includes 200 elaiographic cards with colour photos, graphs and tables.

Aflatoxin

Aflatoxin
Author: Lukman Abdulra'Uf
Publsiher: BoD – Books on Demand
Total Pages: 290
Release: 2017-08-30
ISBN 10: 9535134574
ISBN 13: 9789535134572
Language: EN, FR, DE, ES & NL

Aflatoxin Book Review:

Aflatoxins are a group of highly toxic and carcinogenic substances, which occur naturally, and can be found in food substances. Aflatoxins are secondary metabolites of certain strains of the fungi Aspergillus flavus and A. parasiticus and the less common A. nomius. Aflatoxins B1, B2, G1, and G2 are the most important members, which can be categorized into two groups according to the chemical structure. As a result of the adverse health effects of mycotoxins, their levels have been strictly regulated especially in food and feed samples. Therefore, their accurate identification and determination remain a Herculean task due to their presence in complex food matrices. The great public concern and the strict legislation incited the development of reliable, specific, selective, and sensitive analytical methods for pesticide monitoring that are discussed in this book.

Standard Methods for the Analysis of Oils Fats and Derivatives

Standard Methods for the Analysis of Oils  Fats and Derivatives
Author: C. Paquot
Publsiher: Elsevier
Total Pages: 188
Release: 2013-10-22
ISBN 10: 1483280829
ISBN 13: 9781483280820
Language: EN, FR, DE, ES & NL

Standard Methods for the Analysis of Oils Fats and Derivatives Book Review:

Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives. This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields.

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
Author: G. Hoffmann
Publsiher: Academic Press
Total Pages: 400
Release: 2013-10-22
ISBN 10: 148321835X
ISBN 13: 9781483218359
Language: EN, FR, DE, ES & NL

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products Book Review:

The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The technologies applied to speciality fats; the storage and transport of oils and fats; and energy demands of the oil-milling and edible-fat processing operations. People involved in the processing of edible oils and fats will find the book useful.

Practical Handbook of Soybean Processing and Utilization

Practical Handbook of Soybean Processing and Utilization
Author: D. R. Erickson
Publsiher: Elsevier
Total Pages: 130
Release: 2015-08-25
ISBN 10: 0128045515
ISBN 13: 9780128045510
Language: EN, FR, DE, ES & NL

Practical Handbook of Soybean Processing and Utilization Book Review:

This book is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. Compares soybeans to other vegetable oils as a source of edible oil products Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects Offers practical information ideal for soybean oil plant managers

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
Author: Carrick Devine,M. Dikeman
Publsiher: Academic Press
Total Pages: 1500
Release: 2004-08-19
ISBN 10: 9780080924441
ISBN 13: 0080924441
Language: EN, FR, DE, ES & NL

Encyclopedia of Meat Sciences Book Review:

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing

Green Food Processing Techniques

Green Food Processing Techniques
Author: Farid Chemat,Eugene Vorobiev
Publsiher: Academic Press
Total Pages: 586
Release: 2019-07-26
ISBN 10: 0128154438
ISBN 13: 9780128154434
Language: EN, FR, DE, ES & NL

Green Food Processing Techniques Book Review:

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Molecules Microbes and Meals

Molecules  Microbes  and Meals
Author: Alan Kelly
Publsiher: Oxford University Press
Total Pages: 256
Release: 2019-03-01
ISBN 10: 0190687711
ISBN 13: 9780190687717
Language: EN, FR, DE, ES & NL

Molecules Microbes and Meals Book Review:

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood.