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 …

Food contaminants represent food constituents that are accidentally introduced during food
preparation cycle. In addition to their direct toxic effects on human health at different levels …

Wet flue gas desulfurization (WFGD) in coal-fired power plants has a great impact on the
emission of particulate matter, including filterable particulate matter (FPM) and condensable …

Palm oil is the world's most commonly used vegetable oil and extracted both from fruit and
seed of palm tree. However, its high saturated fatty acid content raised controversies over …

Monochloropropane-1, 2-diol (3-MCPD), 2, 3-epoxy-1-propanol (glycidol), and their esters
are well-known food contaminants mainly formed by the heat processing of certain refined …

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 …

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 …

The presence of fatty acid esters of 3-monochloropropane-1, 2-diol (3-MCPDE), 2-
monochloropropane-1, 3-diol (2-MCPDE) and glycidyl (GE) in foods is a potential concern …

Biorhythm regulates a variety of physiological functions and enables organisms to adapt to
changing environments. 3-Monochloro-1, 2-propanediol (3-MCPD) is a common food …