Insight into the formation of 3‐monochloropropane‐1,2‐diol in soy sauce in the presence of pancreatin or other exogenous lipases-Reference-Cited by-同舟云学术

Insight into the formation of 3‐monochloropropane‐1,2‐diol in soy sauce in the presence of pancreatin or other exogenous lipases

Published:2019-08-20 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Xiang Huan¹,Sun‐Waterhouse Dongxiao¹,You Lijun¹,Cui Chun¹²^ORCID,Wang Wei¹

Affiliation:

1. College of Food Science and Engineering South China University of Technology Guangzhou China

2. Guangdong Weiwei Biotechnology Co., Ltd. Guangzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14174

Reference23 articles.

1. Evaluation of the increase of risk for public health related to a possible temporary derogation from the maximum level of deoxynivalenol, zearalenone and fumonisins for maize and maize products;Authority E. F. S.;EFSA Journal,2014

2. 3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP)

3. Enzymatic removal of 3‐monochloro‐1,2‐propanediol (3‐MCPD) and its esters from oils

4. Formation of 3-chloropropane-1,2-diol in systems simulating processed foods

5. Enzyme Production and Growth of Aspergillus oryzae S. on Soybean Koji Fermentation

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1. Determination of 3 monochloropropane-1,2-diol (3-MCPD) and 1,3-Dichloropropan-2-ol (1,3-DCP) levels in edible vegetable oils: A health risk assessment for Iranian consumers;Microchemical Journal;2023-09

2. 3-Monochloropropane-1,2-diol (3-MCPD): a review on properties, occurrence, mechanism of formation, toxicity, analytical approach and mitigation strategy;Journal of Food Measurement and Characterization;2023-03-23

3. Toxicological assessment of 3‐monochloropropane‐1,2‐diol (3‐MCPD) as a main contaminant of foodstuff in three different in vitro models: Involvement of oxidative stress and cell death signaling pathway;Journal of Food Science;2020-10-10