Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach-Reference-Cited by-同舟云学术

Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach

Published:2021-03 Issue: Volume:139 Page:110612
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hew Khai Shin,Khor Yih Phing,Tan Tai Boon,Yusoff Masni Mat,Lai Oi Ming,Asis Ahmad Jaril,Alharthi Fahad A.,Nehdi Imededdine Arbi,Tan Chin Ping

Funder

King Saud University

Universiti Putra Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Oil palm organochlorines and 3-MCPD;Appleton,2019

2. formation of glycidyl fatty acid esters both in real edible oils during laboratory-scale refining and in chemical model during high temperature exposure;Cheng;Journal of Agricultural and Food Chemistry,2016

3. Official methods and recommended practices of the AOCS,2017

4. Factors impacting the formation of Monochloropropanediol (MCPD) fatty acid diesters during palm (Elaeis guineensis) oil production;Craft;Food Additives & Contaminants Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2012

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