Formation of 3-Monochloro-1,2-propanediol (3-MCPD) Di- and Monoesters from Tristearoylglycerol (TSG) and the Potential Catalytic Effect of Fe2+ and Fe3+-Reference-Cited by-同舟云学术

Formation of 3-Monochloro-1,2-propanediol (3-MCPD) Di- and Monoesters from Tristearoylglycerol (TSG) and the Potential Catalytic Effect of Fe2+ and Fe3+

Published:2015-02-09 Issue:6 Volume:63 Page:1839-1848
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Zhongfei¹,Gao Boyan¹²,Zhang Xiaowei¹,Jiang Yuanrong³,Xu Xuebing³,Yu Liangli (Lucy)¹²

Affiliation:

1. Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States

3. Wilmar Biotechnology Research and Development Center (Shanghai) Company, Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China

Funder

Ministry of Science and Technology of the People's Republic of China

Wilmar International Ltd.

Ministry of Agriculture of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5061216

Reference24 articles.

1. New chlorine-containing organic compounds in protein hydrolysates

2. Acute oral toxicity of 3-MCPD mono- and di-palmitic esters in Swiss mice and their cytotoxicity in NRK-52E rat kidney cells

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

4. On the necessity of edible oil refining and possible sources of 3‐MCPD and glycidyl esters

Cited by 46 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. Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review;Food Additives & Contaminants: Part A;2024-07-22

2. A contemporary view of the mechanisms of formation of new contaminants in vegetable oils – esters of monochloropropanediols and high molecular weight carboxylic acids;New Technologies;2024-07-07

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. Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing;Foods;2024-01-14

5. Chloropropanols and their esters in foods: Exposure, formation and mitigation strategies;Food Chemistry Advances;2023-12