Formation of 3-chloropropane-1,2-diol in systems simulating processed foods

Author:

Calta Pavel,Velíšek Jan,Doležal Marek,Hasnip Sarah,Crews Colin,Réblová Zuzana

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference16 articles.

1. Velíšek J, Davídek J, Hajšlová J, Kubelka V, Janíček G, Mánková B (1978) Chlorohydrins in protein hydrolysates. Z Lebensm Unters Forsch 167:241–244

2. Velíšek J, Davídek J, Kubelka V, Bartošová J, Tučková A, Hajšlová J, Janíček G (1979) Formation of volatile chlorohydrins from glycerol (triacetin, tributyrin) and hydrochloric acid. Lebensm-Wiss u-Technol 12:234–236

3. Davídek J, Velíšek J, Kubelka V, Janíček G, Šimicová Z (1980) Glycerol chlorohydrins and their esters as products of the hydrolysis of tripalmitin, tristearin and triolein with hydrochloric acid. Z Lebensm Unters Forsch 171:14–17

4. Davídek J, Velíšek J, Kubelka V, Janíček G. (1982) New chlorine containing organic compounds in protein hydrolysates. Proc Euro Food Chem I, Vienna, Austria, 17–20 February, 1981. In: Baltes W, Czedik-Eysenberg PB, Pfannhauser W (eds) Recent developments in food analysis. Weinheim, Deerfield Beach, Florida, pp 322–325

5. Collier PD, Cromie DDO, Davies AP (1991) Mechanism of formation of chloropropanols present in protein hydrolysates. J Am Oil Chem Soc 68:785–790

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