Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation-Reference-Cited by-同舟云学术

Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation

Published:2018-03 Issue: Volume:243 Page:96-102
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chai Qingqing,Hayat Khizar,Karangwa Eric,Duhoranimana Emmanuel,Zhang Xiaoming,Xia Shuqin,Yu Jingyang

Funder

National Key R&D Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. Absorption and metabolism of the food contaminant 3-chloro-1,2-propanediol (3-MCPD) and its fatty acid esters by human intestinal Caco-2 cells;Buhrke;Archives of Toxicology,2011

4. Direct determination of 3-chloro-1,2-propanediol esters in beef flavoring products by ultra-performance liquid chromatography tandem quadrupole mass spectrometry;Chai;RSC Advances,2016

5. Fatty acid esters of monochloropropanediol (MCPD) and glycidol in refined edible oils;Craft;Food Additives & Contaminants: Part A,2013

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