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Processing Contaminants In Edible Oils Mcpd And Glycidyl Esters Mcpd Glycidyl Esters

  • SKU: BELL-5302376
Processing Contaminants In Edible Oils Mcpd And Glycidyl Esters Mcpd Glycidyl Esters
$ 31.00 $ 45.00 (-31%)

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Processing Contaminants In Edible Oils Mcpd And Glycidyl Esters Mcpd Glycidyl Esters instant download after payment.

Publisher: AOCS Press
File Extension: RAR
File size: 2.1 MB
Author: MCPD & Glycidyl Esters
ISBN: 9780988856509, 9781630670221, 9781680157055, 0988856506, 1630670227, 1680157051
Language: English
Year: 2014

Product desciption

Processing Contaminants In Edible Oils Mcpd And Glycidyl Esters Mcpd Glycidyl Esters by Mcpd & Glycidyl Esters 9780988856509, 9781630670221, 9781680157055, 0988856506, 1630670227, 1680157051 instant download after payment.

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.
Abstract: 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

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