Mitigation of 3-monochloropropane 1, 2 diol ester and glycidyl ester in refined oil–A review
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 …
formed at high processing temperatures with the presence of respective precursors. Both are …
[HTML][HTML] Occurrence, formation mechanism, detection methods, and removal approaches for chloropropanols and their esters in food: An updated systematic review
C Sun, N Wu, S Kou, H Wu, Y Liu, A Pei, Q Li - Food Chemistry: X, 2023 - Elsevier
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 …
glycidyl esters (GEs) are of great concern in terms of product safety due to their potential …
Simultaneous mitigation of 3-monochloropropane 1, 2 diol ester and glycidyl ester in edible oils: a review
The rising concern about the presence of 3-monochloropropane 1, 2 diol ester (3-MCPDE)
and glycidyl ester (GE) in food has prompted much research to be conducted. Some process …
and glycidyl ester (GE) in food has prompted much research to be conducted. Some process …
Bibliometric analysis of research trends on 3-Monochloropropane-1, 2-Diol esters in foods
T Wei, W Liu, Z Zheng, Y Chen, M Shen… - Journal of Agricultural …, 2022 - ACS Publications
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 …
formed in the edible oil refining process. Due to their potential hazards, 3-MCPDE has …
Food process contaminants: formation, occurrence, risk assessment and mitigation strategies–a review
Thermal treatment of food can lead to the formation of potentially harmful chemicals, known
as process contaminants. These are adventitious contaminants that are formed in food …
as process contaminants. These are adventitious contaminants that are formed in food …
[HTML][HTML] Perception, Knowledge, and Consumption Potential of Crude and Refined Palm Oil in Brazilian Regions
AM Bispo, ASB Alves, EF da Silva, FD Krumreich… - Foods, 2024 - mdpi.com
Crude palm oil (CPO) is the most produced vegetable oil globally, with Brazil contributing
only 0.74% of global production. Pará and Bahia account for more than 82% of Brazil's …
only 0.74% of global production. Pará and Bahia account for more than 82% of Brazil's …
Optimization of water washing for mitigation of 3-monochloropropane 1, 2 diol ester in palm oil physical refining process
Abstract The presence of 3-monochloropropane-1, 2 diol ester (3-MCPDE) and glycidyl
ester (GE) in processed palm oils is of concern, as these oils are widely used for edible …
ester (GE) in processed palm oils is of concern, as these oils are widely used for edible …
Phosphorus removal and phytonutrients retention in the refining of solvent extracted palm-pressed mesocarp fiber oil
Phosphoric acid is used in the refining of palm oil for the removal of phosphatides. The high
concentration of phosphorus in solvent extracted palm-pressed mesocarp fiber oil hinders …
concentration of phosphorus in solvent extracted palm-pressed mesocarp fiber oil hinders …
食品中氯丙醇脂肪酸酯风险及应对措施概述.
李荷丽， 程雅晴， 贝君， 李立… - Journal of Food Safety & …, 2021 - search.ebscohost.com
氯丙醇酯作为食品中的一类新型污染物, 得到世界各国和地区的广泛关注和研究.
氯丙醇酯类物质种类繁多, 其反应机制, 毒理学和代谢转化研究尚不成系统 …
氯丙醇酯类物质种类繁多, 其反应机制, 毒理学和代谢转化研究尚不成系统 …
An integrated simulation–optimisation approach for free fatty acid removal in palm oil deodorisation process
MC Tan, DCY Foo… - Asia‐Pacific Journal of …, 2021 - Wiley Online Library
Deodorisation is the key process to produce high‐quality refined, bleached and deodorised
palm oil (RBDPO) in a palm oil refinery. In this work, an integrated simulation–optimisation …
palm oil (RBDPO) in a palm oil refinery. In this work, an integrated simulation–optimisation …