Formation mechanisms of Monochloropropanediol (MCPD) fatty acid diesters in refined palm (Elaeis guineensis) oil and related fractions-Reference-Cited by-同舟云学术

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Formation mechanisms of Monochloropropanediol (MCPD) fatty acid diesters in refined palm (Elaeis guineensis) oil and related fractions

Published:2012-01 Issue:1 Volume:29 Page:29-37
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Destaillats Frédéric,Craft Brian D.,Sandoz Laurence,Nagy Kornél

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2011.633493

Reference16 articles.

1. Dijkstra, AJ and Segers, JC. 2007.The lipid handbook, 3rd, 235–250. Boca Raton, FL: CRC Press. Production and refining of oils.

2. Influence of chemical refining process and oil type on bound 3-chloro-1,2-propanediol contents in palm oil and rapeseed oil

3. Determination of mono- and diglycerides in palm oil, olein and stearin

4. Formation and occurrence of esters of 3‐chloropropane‐1,2‐diol (3‐CPD) in foods: What we know and what we assume

5. An initial study on the formation of 3‐MCPD esters during oil refining

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1. Chloropropanols and Their Esters in Food: An Updated Review;Foods;2024-09-11

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4. A contemporary view of the mechanisms of formation of new contaminants in vegetable oils – esters of monochloropropanediols and high molecular weight carboxylic acids;New Technologies;2024-07-07

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