Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF)-Reference-Cited by-同舟云学术

Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF)

Published:2020 Issue: Volume: Page:139-172
ISSN:
Container-title:Present and Future of High Pressure Processing
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Author:

Sevenich Robert,Rauh Cornelia,Belkova Beverly,Hajslova Jana

Publisher

Elsevier

Reference155 articles.

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4. Acrylamide in gingerbread: Critical factors for formation and possible ways for reduction;Amrein;Journal of Agricultural and Food Chemistry,2004

5. Fatty-acid-bound 3-chloropropane-1,2,diol (3-MCPD) and 2,3-epoxi-propane-1-ol (glycidol), Determination in Oils and Fats by GC/MS(Differential Measurement). AOCS Official Method Cd 29c-13. AOCS;AOCS,2013

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