Effect of dough improvers on 3-monochloropropane-1,2-diol and glycidol formation in white bread
Author:
Affiliation:
1. Yamazaki Baking Co., Ltd.
Publisher
Japanese Society for Food Science and Technology
Link
https://www.jstage.jst.go.jp/article/nskkk/71/9/71_NSKKK-D-23-00060/_pdf
Reference22 articles.
1. 1) EFSA Panel on Contaminants in the Food Chain (CONTAM) (2016). Risks for human health related to the presence of 3- and 2-monochloro-propandiol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in foods. EFSA Journal 14(5), e04426.
2. 2) Svejkovská, B., Novotný, O., Divinová, V., Réblová, Z., Doležal, M., and Velíšek, J. (2004). Survey of 3-chloropropane-1, 2-diol in food-stuffs. Czech J. Food Sci., 22, 190–196.
3. 3) Velišek, J., Davidek, J., Hajšlová, J., Kubelka, V., Janiček, G., and Mánková, B. (1978). Chlorohydrins in protein hydrokysates. Zeitschrift für Lebensmittel Untersuchung und Forschung. 167, 241–244.
4. 4) Zelinková, Z., Svejkovská, B., Velíšek, J., and Doležal, M. (2006). Fatty acid esters of 3-chloropropane-1, 2-diol in edible oils. Food Addit. Contam., 23, 1290–1298.
5. 5) Weißhaar, R. (2008). Determination of total 3-chloropropane-1,2-diol (3-MCPD) in edible oil by cleavage of MCPD esters with sodium methoxide. Eur. J. Lipid Sci. Technol., 110, 183–186.
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