Processing contaminants in edible oils : MCPD and glycidyl esters /

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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 i...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: MacMahon, Shaun, 1976- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Urbana, Illinois : AOCS Press, 2014.
Temas:
Oils and fats, Edible > Deterioration.
Rancissement.
HEALTH & FITNESS > Healthy Living.
HEALTH & FITNESS > Holism.
HEALTH & FITNESS > Reference.
MEDICAL > Preventive Medicine.
Oils and fats, Edible > Deterioration
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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