| Author | : C. Paquot |
| Publisher | : Elsevier |
| Release Date | : 2013-10-22 |
| ISBN 10 | : 1483280829 |
| Pages | : 188 pages |
Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives. This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields.
| Author | : Shaun MacMahon |
| Publisher | : N.A |
| Release Date | : 2014 |
| ISBN 10 | : 9781630670320 |
| Pages | : 217 pages |
| Author | : United States. Food and Drug Administration. Bureau of Foods |
| Publisher | : N.A |
| Release Date | : 1976 |
| ISBN 10 | : |
| Pages | : 23 pages |
| Author | : N.A |
| Publisher | : Elsevier |
| Release Date | : 2015-08-15 |
| ISBN 10 | : 1630670316 |
| Pages | : 212 pages |
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.
| Author | : American Oil Chemists' Society |
| Publisher | : Amer Oil Chemists Society |
| Release Date | : 2009-07-30 |
| ISBN 10 | : 9781893997745 |
| Pages | : 329 pages |
| Author | : Ashok R. Patel |
| Publisher | : Royal Society of Chemistry |
| Release Date | : 2017-09-28 |
| ISBN 10 | : 1782628290 |
| Pages | : 336 pages |
Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
| Author | : Theodoros Varzakas,Constantina Tzia |
| Publisher | : CRC Press |
| Release Date | : 2015-10-22 |
| ISBN 10 | : 1498721761 |
| Pages | : 22 pages |
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.
| Author | : Joint FAO/WHO Codex Alimentarius Commission |
| Publisher | : N.A |
| Release Date | : 1993 |
| ISBN 10 | : |
| Pages | : 329 pages |
| Author | : Ashok R Patel |
| Publisher | : Royal Society of Chemistry |
| Release Date | : 2017-09-15 |
| ISBN 10 | : 1788012224 |
| Pages | : 336 pages |
Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
| Author | : Ronald E. Wrolstad,Terry E. Acree,Eric A. Decker,Michael H. Penner,David S. Reid,Steven J. Schwartz,Charles F. Shoemaker,Denise M. Smith,Peter Sporns |
| Publisher | : John Wiley & Sons |
| Release Date | : 2005-09-02 |
| ISBN 10 | : 0471709093 |
| Pages | : 624 pages |
Emphasizing effective, state-of-the art methodology and written byrecognized experts in the field, the Handbook of Food AnalyticalChemistry is an indispensable reference for food scientists andtechnologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written byrecognized experts in the field * Includes detailed instructions with annotated advisory comments,key references with annotation, time considerations and anticipatedresults
| Author | : Raúl González-Domínguez |
| Publisher | : MDPI |
| Release Date | : 2020-04-15 |
| ISBN 10 | : 3039287486 |
| Pages | : 182 pages |
Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.
| Author | : D. Armstrong |
| Publisher | : Humana |
| Release Date | : 2008-10-09 |
| ISBN 10 | : |
| Pages | : 430 pages |
Advanced Protocols in Oxidative Stress I covers the field of oxidative stress with state-of-the-art technology to utilize in research, contributed by an international panel of experts renowned for developing new procedures and methods.