The Frying Process as a Source of Food Contamination by 3 - MCPD
نویسنده
چکیده
S 107 AOCS ANNUAL MEETING & EXPO MAY 1–4, 2016 1 Analytical Interest Area Technical Program Abstracts
منابع مشابه
MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology
3-monochoropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) and glycidol esters (GE) have been known as food contaminants. These compounds are formed during high-temperature process of different food products such as coffee, edible oils, infant formula, potato based products, bakery products, malt, cooked meats, soy sauces and pickles. In vegetable oils, these compounds are ...
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