Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake-Reference-Cited by-同舟云学术

Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake

Published:2019-12 Issue: Volume:116 Page:108553
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Goh Kok Ming,Wong Yu Hua,Abas Faridah^ORCID,Lai Oi Ming,Cheong Ling Zhi^ORCID,Wang Yong,Wang Yonghua,Tan Chin Ping^ORCID

Funder

Universiti Putra Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Official method Cd 11d-96 : Mono- and diglycrides determination by HPLC-ELSD;AOCS,1996

4. Official method Ca 5a-40: Free fatty acids;AOCS,2012

5. 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;AOCS,2013

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