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.
|Release Date||: 2018-01-01|
|Pages||: 7422 pages|
This document provides the comprehensive list of Chinese National Standards and Industry Standards (Total 17,000 standards).
|Author||: C. Paquot|
|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||: 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
"A gold standard collection of Agrobacterium-mediated transformation techniques for state-of-the-art plant genetic engineering, functional genomic analysis, and crop improvement. Volume 1 details the most updated techniques available for twenty-six plant species drawn from cereal crops, industrial plants, legume plants, and vegetable plants, and presents various methods for introducing DNA into three major model plant species, Arabidopsis thaliana, Medicago truncatula, and Nicotiana. The authors also outline the basic methods in Agrobacterium manipulation and strategies for vector construction. Volume 2 contains another thirty-three proven techniques for root plants, turf grasses, woody species, tropic plants, nuts and fruits, ornamental plants, and medicinal plants. Additional chapters provide methods for introducing DNA into non-plant species, such as bacteria, fungi, algae, and mammalian cells. The protocols follow the successful Methods in Molecular Biology series format, each offering step-by-step laboratory instructions, an introduction outlining the principles behind the technique, lists of the necessary equipment and reagents, and tips on troubleshooting and avoiding known pitfalls."--Publisher's website.
|Release Date||: 2006|
|ISBN 10||: 9789280727708|
|Pages||: 482 pages|
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
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.
Small proteins with molecular weights of 25 kDa are involved in major biological processes such as ribosome formation, stress adaption and cell cycle control. The study of the low-molecular-weight proteome has identified many central regulators of biology such as cytokines, chemokines, peptide hormones and proteolytic fragments of larger proteins. Due to the unique features of these proteins, the technical challenges are different from those in ”common” proteomics. In iThe Low Molecular Weight Proteome: Methods and Protocols /iexpert researchers from the field provide protocols for analysis of low molecular weight proteins and peptides, protocols for such methods applied in clinical research and an up-to-date review of quantitative protein profiling by labeling. These include methods suitable for both peptide and protein analysis with focus on methods and application that can be used for small protein analysis. Written in the highly successful iMethods in Molecular BiologyTM Authoritative and practical, The Low Molecular Weight Proteome: Methods and Protocolsis a useful resource for experienced proteomics practitioners as well as an aid to newcomers who wish to become acquainted with the theory and practice of a wide array of methods in analyzing small proteins or peptides.
Consists of reports of the various Codex committees.
|Author||: Association of Official Analytical Chemists|
|Release Date||: 1991|
|Pages||: 329 pages|
Includes the Proceedings of the 30th-57th (1913-40) annual convention of the association. Earlier proceedings were issued as Bulletins of the U.S. Dept. of Agriculture, Bureau of Chemistry.
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||: Charles Paquot,A. Hautfenne,International Union of Pure and Applied Chemistry. Applied Chemistry Division. Commission on Oils, Fats, and Derivatives|
|Publisher||: CRC Press|
|Release Date||: 1987|
|Pages||: 347 pages|