Mitigation of 3-monochloropropane 1,2 diol ester and glycidyl ester in refined oil – A review
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference121 articles.
1. The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying;Ahmad Tarmizi;Critical Reviews in Food Science and Nutrition,2022
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3. Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?;Albuquerque;Trends in Food Science and Technology,2020
4. Study on the effect of activated carbon with bleaching earth on the reduction of Polycyclic Aromatic Hydrocarbons (PAHs) in bleached soybean oil;Aliyar-Zanjani;Grasas y Aceites,2019
5. Levels of 3-monochloropropane-1,2-Diol Fatty Acid Esters (3-MCPDE) in French Fries as Influenced by Edible Coatings;Arisseto Bragotto,2017
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4. 3-Monochloropropandiol and glycidyl esters in heat-processed oil-based food products: Exposure and risk;Applied Food Research;2024-06
5. Adsorption of 3‐monochloropropane‐1,2‐diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite‐based adsorbents;Journal of the American Oil Chemists' Society;2024-03-29
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