• USD 84.99

Descripción de editorial

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.

GÉNERO
Ciencia y naturaleza
PUBLICADO
2014
mayo 3
LENGUAJE
EN
Inglés
EXTENSIÓN
230
Páginas
EDITORIAL
AOCS Press
VENDEDOR
The American Oil Chemists Society
TAMAÑO
13.8
MB