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Processing contaminants in edible oils MCPD and glycidyl esters

Contributor(s): MacMahon, Shaun [].
Publisher: Urbana, Illinois AOCS Press [2014]Description: xi, 217 p. ilustraciones.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780988856509.Subject(s): Grasas y aceitesOther classification: LC-0744 Summary:
List(s) this item appears in: Oleoquímica 2016
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Enhanced descriptions from Syndetics:

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.

Incluye bibliografía, referencias e índices.

El tema general de este material se constituye en la más actualizada información en la investigación sobre monocloropropanodiol (MCPD) y Glicidil esters en aceites comestibles. Dichos contaminantes potencialmente dañinos se forman durante el procesamiento industrial de elaboración de aceites alimenticios durante la desodorización. Se evidencian en el documento las estrategias que se han utilizado con éxito para disminuir las concentraciones de estos contaminantes en aceites comestibles, incluyendo la eliminación de las moléculas precursoras antes de procesar, modificaciones de protocolo de desodorización, y enfoques para la eliminación de estos contaminantes después de la finalización del procesamiento. Este libro se convierte así en una muy útil herramienta en la investigación de estos contaminantes.

Author notes provided by Syndetics

Shaun MacMahon is a Research Chemist with the Center for Food Safety and Applied Nutrition (CFSAN) of the U.S. Food and Drug Administration (FDA) in College Park, MD. After completing his Ph.D. in Organic Chemistry from New York University, Shaun worked as a Chemist with the FDA's Office of Regulatory Affairs in Jamaica, NY, before coming to CFSAN in 2009. His main interest is the application of mass spectrometry to address food safety issues. Shaun has been an active member of the American Oil Chemists' Society since 2010 and has co-chaired the Trace Contaminants session at the AOCS Annual Meeting for the last three years.

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