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Chemistry

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Food Science

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<P>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. This book serves as a single point of reference for the significant research related to these contaminants, covering the mechanisms for their formation, strategies for decreasing their concentrations, and current information on their toxicological properties. </P>

Processing Contaminants in Edible Oils

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PROCESSING CONTAMINANTS IN EDIBLE OILS

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Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
Preface.
List of Abbreviations.
Introduction.
1: Formation Mechanisms.
2: Mitigation of MCPD and Glycidyl Esters in Edible Oils.
3: Indirect Detection Techniques for MCPD Esters and Glycidyl Esters.
4: Direct Detection Techniques for Glycidyl Esters.
5: Direct Detection Techniques for MCPD Esters.
6: Toxicological Properties of Glycidyl Esters.
7: Toxicological Properties of MCPD Fatty Acid Esters.
Contributors.
Index.

Processing Contaminants in Edible Oils.css-1p8rvzy{position:absolute;padding-left:8px;}

Processing Contaminants in Edible Oils