Processing Contaminants in Edible Oils: McPd and Glycidyl Esters

ISBN 10: 0128200677 / ISBN 13: 9780128200674

Editore: Elsevier Science & Technology|Academic Press and AOCS Press, 2022

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Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the in. Codice articolo 443659175

Dati bibliografici

Titolo: Processing Contaminants in Edible Oils: McPd...

Casa editrice: Elsevier Science & Technology|Academic Press and AOCS Press

Data di pubblicazione: 2022

Legatura: Brossura

Condizione: New

Edizione: seconda edizione

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Riassunto:

<p>Fully revised and updated, <b><i><i>Processing Contaminants in Edible Oils, 2nd edition</i></i></b>, presents the latest 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. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference.</p> <p>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. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented.</p><ul> <li> <p>Include a new chapter on methods for MCPD and glycidyl esters in food </p></li> <li> <p>Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules</p></li> <li> <p>Presents successful strategies to decrease the concentrations of these contaminants in edible oils</p></li> <li> <p>Includes analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties</p></li></ul>

Informazioni sugli autori:

Shaun MacMahon, PhD 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.

Dr. Jessica Beekman obtained her Ph.D. in Inorganic Chemistry from the University of Florida, USA in 2014. She completed postdoctoral fellowships in the College of Pharmacy at the University of Florida and the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Jessica is currently a Research Chemist at the U.S. FDA where her work focuses on the development of analytical methods for the analysis of chemical contaminants in food products. In particular, Jessica has spent the last 6 years on the development of methods for the analysis of MCPD and glycidyl esters in infant formula and other processed foods. She has authored numerous publications regarding MPCD and glycidyl esters research and has presented her work at meetings and conferences worldwide.