Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products-Reference-Cited by-同舟云学术

Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products

Published:2018-05-02 Issue:7 Volume:120 Page:1700464
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Merkle Sybille¹,Ostermeyer Ute²,Rohn Sascha³,Karl Horst²,Fritsche Jan²

Affiliation:

1. Faculty of Life Sciences, Food ScienceHamburg University of Applied SciencesUlmenliet 20, Hamburg21033Germany

2. Department of Safety and Quality of Milk and Fish ProductsMax Rubner‐InstitutFederal Research Institute for Nutrition and FoodHermann‐Weigmann‐Str. 1, Kiel24103Germany

3. Hamburg School of Food ScienceInstitute of Food ChemistryUniversity of HamburgGrindelallee 117, Hamburg20146Germany

Funder

Forschungskreis der Ernährungsindustrie

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700464

Reference45 articles.

1. Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food

2. Influence of chemical refining process and oil type on bound 3-chloro-1,2-propanediol contents in palm oil and rapeseed oil

3. An initial study on the formation of 3‐MCPD esters during oil refining

4. Relative oral bioavailability of 3-MCPD from 3-MCPD fatty acid esters in rats

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