Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market-Reference-Cited by-同舟云学术

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Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market

Published:2019-01 Issue: Volume:270 Page:214-222
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Custodio-Mendoza J.A.,Carro A.M.,Lage-Yusty M.A.,Herrero A.,Valente I.M.,Rodrigues J.A.,Lorenzo R.A.

Funder

Spanish Ministry of Science and Innovation

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. 3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods;Arisseto;Food Additives & Contaminants: Part A,2015

2. 3-MCPD in food other than soy sauce or hydrolyzed vegetable protein (HVB);Baer;Analytical & Bioanalytical Chemistry,2010

3. A pilot survey of 2- and 3-monochloropropanediol and glycidol fatty acid esters in foods on the Canadian market 2011–2013;Becalski;Journal of Food Composition and Analysis,2015

4. Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil;Ben Hammouda;European Food Research and Technology,2017

5. Simultaneous derivatization and ultrasound-assisted dispersive liquid-liquid microextraction of chloropropanols in soy milk and other aqueous matrices combined with gas-chromatography-mass spectrometry;Carro;Journal of Chromatography A,2013

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