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Items: 1 to 20 of 113

1.

Optimization of palm oil physical refining process for reduction of 3-monochloropropane-1,2-diol (3-MCPD) ester formation.

Zulkurnain M, Lai OM, Tan SC, Abdul Latip R, Tan CP.

J Agric Food Chem. 2013 Apr 3;61(13):3341-9. doi: 10.1021/jf4009185. Epub 2013 Mar 18.

PMID:
23464796
2.

The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components.

Zulkurnain M, Lai OM, Latip RA, Nehdi IA, Ling TC, Tan CP.

Food Chem. 2012 Nov 15;135(2):799-805. doi: 10.1016/j.foodchem.2012.04.144. Epub 2012 May 11.

PMID:
22868161
3.

Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining.

Li C, Li L, Jia H, Wang Y, Shen M, Nie S, Xie M.

Food Chem. 2016 May 15;199:605-11. doi: 10.1016/j.foodchem.2015.12.015. Epub 2015 Dec 15.

PMID:
26776014
4.
5.

Mechanism of formation of 3-chloropropan-1,2-diol (3-MCPD) esters under conditions of the vegetable oil refining.

Šmidrkal J, Tesařová M, Hrádková I, Berčíková M, Adamčíková A, Filip V.

Food Chem. 2016 Nov 15;211:124-9. doi: 10.1016/j.foodchem.2016.05.039. Epub 2016 May 6.

PMID:
27283615
6.

Optimization of an Indirect Enzymatic Method for the Simultaneous Analysis of 3-MCPD, 2-MCPD, and Glycidyl Esters in Edible Oils.

Koyama K, Miyazaki K, Abe K, Ikuta K, Egawa Y, Kitta T, Kido H, Sano T, Takahashi Y, Nezu T, Nohara H, Miyashita T, Yada H, Yamazaki K, Watanabe Y.

J Oleo Sci. 2015;64(10):1057-64. doi: 10.5650/jos.ess15100. Epub 2015 Sep 15.

7.

Factors impacting the formation of monochloropropanediol (MCPD) fatty acid diesters during palm (Elaeis guineensis) oil production.

Craft BD, Nagy K, Sandoz L, Destaillats F.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(3):354-61. doi: 10.1080/19440049.2011.639034. Epub 2011 Dec 14.

PMID:
22168150
8.

Study on the thermal degradation of 3-MCPD esters in model systems simulating deodorization of vegetable oils.

Ermacora A, Hrncirik K.

Food Chem. 2014 May 1;150:158-63. doi: 10.1016/j.foodchem.2013.10.063. Epub 2013 Oct 23.

PMID:
24360433
9.

Determination of 3-Monochloropropane-1,2-diol and 2-Monochloropropane-1,3-diol (MCPD) Esters and Glycidyl Esters by Microwave Extraction in Different Foodstuffs.

Marc C, Drouard-Pascarel V, Rétho C, Janvion P, Saltron F.

J Agric Food Chem. 2016 Jun 1;64(21):4353-61. doi: 10.1021/acs.jafc.6b00770. Epub 2016 May 17.

PMID:
27133957
10.

Other factors to consider in the formation of chloropropandiol fatty esters in oil processes.

Ramli MR, Siew WL, Ibrahim NA, Kuntom A, Abd Razak RA.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(6):817-24. doi: 10.1080/19440049.2015.1032368. Epub 2015 Apr 20.

PMID:
25798697
11.

Fatty acid esters of 3-chloropropane-1,2-diol in edible oils.

Zelinková Z, Svejkovská B, Velísek J, Dolezal M.

Food Addit Contam. 2006 Dec;23(12):1290-8.

PMID:
17118872
12.

Collaborative Study of an Indirect Enzymatic Method for the Simultaneous Analysis of 3-MCPD, 2-MCPD, and Glycidyl Esters in Edible Oils.

Koyama K, Miyazaki K, Abe K, Egawa Y, Kido H, Kitta T, Miyashita T, Nezu T, Nohara H, Sano T, Takahashi Y, Taniguchi H, Yada H, Yamazaki K, Watanabe Y.

J Oleo Sci. 2016 Jul 1;65(7):557-68. doi: 10.5650/jos.ess16021. Epub 2016 Jun 16.

13.

Occurrence of 3-MCPD and glycidyl esters in edible oils in the United States.

MacMahon S, Begley TH, Diachenko GW.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2013;30(12):2081-92. doi: 10.1080/19440049.2013.840805. Epub 2013 Oct 21.

PMID:
24138540
14.

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

Wong YH, Muhamad H, Abas F, Lai OM, Nyam KL, Tan CP.

Food Chem. 2017 Mar 15;219:126-130. doi: 10.1016/j.foodchem.2016.09.130. Epub 2016 Sep 21.

PMID:
27765207
15.

Antioxidants Inhibit Formation of 3-Monochloropropane-1,2-diol Esters in Model Reactions.

Li C, Jia H, Shen M, Wang Y, Nie S, Chen Y, Zhou Y, Wang Y, Xie M.

J Agric Food Chem. 2015 Nov 11;63(44):9850-4. doi: 10.1021/acs.jafc.5b03503. Epub 2015 Oct 30.

PMID:
26478126
16.

Optimization of ultrasonic-assisted extraction of 3-monochloropropane-1,2-diol (MCPD) and analysis of its esters from edible oils by gas chromatography-mass spectrometry.

Ma F, Li P, Matthäus B, Zhang W, Zhang Q.

J Sep Sci. 2012 Sep;35(17):2241-8. doi: 10.1002/jssc.201200145. Epub 2012 Aug 7.

PMID:
22888100
17.

High-throughput and sensitive analysis of 3-monochloropropane-1,2-diol fatty acid esters in edible oils by supercritical fluid chromatography/tandem mass spectrometry.

Hori K, Matsubara A, Uchikata T, Tsumura K, Fukusaki E, Bamba T.

J Chromatogr A. 2012 Aug 10;1250:99-104. doi: 10.1016/j.chroma.2012.06.017. Epub 2012 Jun 15.

PMID:
22749582
18.

Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method.

Arisseto AP, Marcolino PF, Vicente E.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(8):1385-92. doi: 10.1080/19440049.2014.926400. Epub 2014 Jun 12.

PMID:
24919798
19.

Exposure assessment of 3-monochloropropane-1, 2-diol esters from edible oils and fats in China.

Li C, Nie SP, Zhou YQ, Xie MY.

Food Chem Toxicol. 2015 Jan;75:8-13. doi: 10.1016/j.fct.2014.10.003. Epub 2014 Nov 6.

PMID:
25447762
20.

Formation mechanisms of monochloropropanediol (MCPD) fatty acid diesters in refined palm (Elaeis guineensis) oil and related fractions.

Destaillats F, Craft BD, Sandoz L, Nagy K.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(1):29-37. doi: 10.1080/19440049.2011.633493. Epub 2011 Nov 30.

PMID:
22129209

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