Abstract The 3-Monochloropropane-1, 2-diol ester (3-MCPDE) and glycidyl ester (GE) are
formed at high processing temperatures with the presence of respective precursors. Both are …

Currently, statistical experimental design is employed as a quality control method to produce
excellent products at the lowest possible cost in food processing, speeding up the process of …

The refining of vegetable oils leads to the formation of 2‐and 3‐monochloropropane‐1, 2‐
diol esters (2‐and 3‐MCPD‐E), and glycidyl esters (Gly‐E). A literature review was …

3-Monochloropropane-1, 2-diol (3-MCPD) is a heat-induced food contaminant that has been
widely investigated for decades. This paper presents an overview of current knowledge …

Palm oil has been used for centuries as a food source and medicine. The palm oil
production chain generates large amounts of byproducts, which contain various residual …

Abstract Esters of 3-monochloro-1, 2-propanediol (3-MCPDE), 2-monochloro-1, 3-
propanediol (2-MCPDE), and glycidyl esters (GE) are processing contaminants that can be …

Corresponding the high presence of 3-monochloropropane-1, 2-diol esters (3-MCPDE) and
glycidyl esters (GE) in refined palm oil, this paper re-evaluated degumming and bleaching …

Chloropropanols, one of the major contaminants in food, and the corresponding esters or
glycidyl esters (GEs) are of great concern in terms of product safety due to their potential …

The presence of 3-monochloropropanediol (3-MCPD) in edible oils has been widely
reported with its potential health risks. The aim of this study was to apply optimized recent …

3-Monochloropropane-1, 2-diol esters (3-MCPDE) are common food contaminants mainly
formed in the edible oil refining process. Due to their potential hazards, 3-MCPDE has …