Mitigation Strategies for the Reduction of 2- and 3-MCPD Esters and Glycidyl Esters in the Vegetable Oil Processing Industry
Author:
Affiliation:
1. RIKILT-Wageningen Research; Akkermaalsbos 2 6708 WB Wageningen The Netherlands
2. Food Quality and Design; Wageningen Univ.; P.O. Box 17 6700 AA Wageningen The Netherlands
Funder
Ministerie van Landbouw, Natuur en Voedselkwaliteit
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12415/fullpdf
Reference40 articles.
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3. Glycidyl fatty acid esters in refined edible oils: A review on formation, occurrence, analysis, and elimination methods;Cheng;Comprehensive Reviews in Food Science and Food Safety,2017
4. Effects of Fe3+ and antioxidants on glycidyl ester formation in plant oil at high temperature and their influencing mechanisms;Cheng;Journal of Agricultural and Food Chemistry,2017
5. Adsorption removal of glycidyl esters from palm oil and oil model solution by using acid-washed oil palm wood-based activated carbon: Kinetic and mechanism study;Cheng;Journal of Agricultural and Food Chemistry,2017
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