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Intro -- Advances in Food and Nutrition Research -- Copyright -- Contents -- Contributors -- Preface -- Chapter One: Freeze-drying: A relevant unit operation in the manufacture of foods, nutritional products, and pharmaceuticals -- 1. Freeze-drying -- 1.1. Introduction -- 1.2. Fundamentals of freeze-drying -- 1.2.1. Freezing -- 1.2.2. Sublimation drying -- 1.2.2.1. Comparative pressure measurement of Pirani and capacitance manometer -- 1.2.2.2. Product temperature or shelf surface temperature response -- 1.2.2.3. Pressure rise test (PRT) -- 1.2.2.4. Transport phenomena during primary drying
1.2.2.4.1. Heat transfer -- 1.2.2.4.2. Mass transfer -- 1.2.3. Desorption drying -- 1.3. Overview of freeze-drying equipment -- 2. Analysis of heat and mass transfer during primary drying -- 2.1. Background -- 2.2. Experimental details -- 2.2.1. Materials -- 2.2.2. Methodologies -- 2.2.2.1. Differential scanning calorimetry (DSC) -- 2.2.2.2. Freeze-drying microscopy (FDM) -- 2.2.2.3. Freeze-drying experiment -- 2.2.2.4. Determination of sublimation rate -- 2.3. Results and discussion -- 2.3.1. Effect of vial position on primary drying output parameters
2.3.2. Effect of shelf temperature on primary drying output parameters -- 2.3.3. Effect of chamber pressure on primary drying output parameters -- 2.3.4. Effect of shelf temperature and chamber pressure on primary drying output parameters at similar product temperature -- 2.3.5. Effect of shelf temperature and chamber pressure on dried product resistance to mass transfer (Rp) -- 3. Concluding remarks -- References -- Chapter Two: Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and ... -- 1. Introduction
2. PAH occurrence in edible oils and fatty foods -- 2.1. PAHs in vegetable oils -- 2.2. PAH in animal fats -- 2.3. PAHs in fatty foods -- 2.4. PAH derivatives in foods -- 3. PAH determination in oily/fatty foods -- 3.1. Sample pretreatment for PAH analysis in foods -- 3.2. Instrumental analysis of PAHs -- 4. PAH formation and change during oil processing and frying -- 5. PAH control in food products -- 5.1. Physical and chemical methods -- 5.2. Biodegradation methods -- 5.2.1. PAH degradation by fungi -- 5.2.2. PAH degradation by bacteria -- 5.2.3. PAH degradation by algae
6. Conclusions and future perspectives -- Acknowledgments -- References -- Further reading -- Chapter Three: Food allergens: Classification, molecular properties, characterization, and detection in food sources -- 1. Food allergy, food allergens, and labeling policies -- 2. Classification of food allergens -- 2.1. Classification of plant food allergens -- 2.1.1. Prolamin superfamily -- 2.1.2. Cupin superfamily -- 2.1.3. Pathogenesis related (PR) proteins -- 2.1.4. Other families: Profilins, defensins, oleosins -- 2.2. Classification of animal food allergens
Advances in food and nutrition research ; v. 91