Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast
Author:
Affiliation:
1. a Chemisches und Veterinaeruntersuchungsamt Stuttgart (Official Laboratory for Food Analysis) , Fellbach, Germany
2. b Federal Research Centre for Nutrition and Food , Potato and Starch Technology, Institute for Cereal , Detmold, Germany
Publisher
Informa UK Limited
Subject
Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/02652030500037936
Reference17 articles.
1. The effects of domestic cooking on the levels of 3-monochloropropanediol in foods
2. Survey of 3-monochloropropane-1,2-diol (3-MCPD) in selected food groups, 1999-2000
3. 3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers
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