Processing Contaminants in Edible Oils: McPd and Glycidyl Esters Macmahon Shaun
Processing Contaminants in Edible Oils: McPd and Glycidyl Esters Macmahon Shaun Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on…
Specifikacia Processing Contaminants in Edible Oils: McPd and Glycidyl Esters Macmahon Shaun
Processing Contaminants in Edible Oils: McPd and Glycidyl Esters Macmahon Shaun
Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. A number of advancements in understanding these have been made since the publication of the first edition. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization.
From the removal of precursor molecules before processing, modifications These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference.The mechanisms of formation for MCPD and glycidyl 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.