Formation and occurrence of esters of 3‐chloropropane‐1,2‐diol (3‐CPD) in foods: What we know and what we assume-Reference-Cited by-同舟云学术

Formation and occurrence of esters of 3‐chloropropane‐1,2‐diol (3‐CPD) in foods: What we know and what we assume

Published:2011-02-15 Issue:3 Volume:113 Page:279-303
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Hamlet Colin G.¹,Asuncion Lisa¹,Velíšek Jan²,Doležal Marek²,Zelinková Zuzana²,Crews Colin³

Affiliation:

1. Premier Analytical Services, Lord Rank Centre, High Wycombe, Buckinghamshire UK

2. Institute of Chemical Technology, Prague, Technická 5, Czech Republic

3. Food and Environment Research Agency, Sand Hutton, York, UK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000480

Reference114 articles.

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2. Davídek J. Velíšek J. Kubelka V. Janíèek G. New chlorine containing organic compounds in protein hydrolysates. Proceedings of Euro Food Chem 1 17‐20 Feb 1981 Vienna Austria:1982.

3. Formation of volatile chlorohydrins from glycerol (triacetin, tributyrin) and hydrochloric acid;Velíšek J.;Lebensmittel‐Wissenshaft und‐ Technol.,1979

4. Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates

5. New chlorine-containing organic compounds in protein hydrolysates

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