Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS-Reference-Cited by-同舟云学术

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Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS

Published:2015-09-30 Issue:3 Volume:31 Page:313-319
ISSN:1976-8257
Container-title:Toxicological Research
language:en
Short-container-title:Toxicological Research

Author:

Kim Wooseok,Jeong Yun A,On Jiwon,Choi Ari,Lee Jee-yeon,Lee Joon Goo,Lee Kwang-Geun,Pyo Heesoo

Publisher

The Korean Society of Toxicology

Subject

Health, Toxicology and Mutagenesis,Toxicology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksot/JAKO201530261999107.pdf

Reference24 articles.

1. Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast

2. Formation and decomposition of 3-chloropropane-1,2-diol in model systems

3. Model Studies on the Formation of Monochloropropanediols in the Presence of Lipase

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of 3-MCPD and 1,3-DCP occurrence in mayonnaise: A probabilistic risk assessment of dietary exposure for Iranians;Toxicology Reports;2024-12

2. A comprehensive review of chloropropanol analytical method in the context of food safety;Food Chemistry;2024-07

3. 3-Monochloropropane-1,2-diol (3-MCPD) (free and esterified) in edible oil, soy sauce and infant formula: A systematic review of the occurrence and employed analytical approaches;Microchemical Journal;2024-05

4. Alleviating 3-MCPD-induced male reproductive toxicity: Mechanistic insights and resveratrol intervention;Ecotoxicology and Environmental Safety;2024-02

5. Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries;Food Science and Biotechnology;2024-01-17

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