Monitoring of monochloropropanediol esters and glycidyl esters in different types of chocolates using the modified sample preparation approach

Author:

Sadowska-Rociek AnnaORCID

Funder

Ministerstwo Edukacji i Nauki

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans;Afoakwa;Journal of Nutritional Health & Food Science,2014

2. The effect of type of oil and degree of degradation on glycidyl esters content during the frying of French fries;Aniołowska;Journal of the American Oil Chemists' Society,2015

3. AOCS official method Cd 29a-13. 2- and 3-MCPD fatty acid esters and glycidol fatty acid esters in edible oils and fats by acid transesterification and GC/MS. Official methods and practices of the AOCS,2017

4. 3-MCPD and glycidyl esters in infant formulas from the Brazilian market: Occurrence and risk assessment;Arisseto;Food Control,2017

5. A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in baby formula on the Canadian market 2012-2013;Becalski;Journal of Food Composition and Analysis,2015

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