Analytical method improvement, formation and mitigation of 2-MCPD, 3-MCPD esters and glycidyl ester in palm oil-containing foods during baking process
Based on the recent European Food Safety Authority Journal 2016, monochloropropanediol (MCPD) ester and glycidyl ester (GE) are critical contaminants predominantly found in palm oil and palm-based food products. MCPD ester is regarded as a nongenotoxic carcinogen, while GE is a genotoxic carcinogen....
Saved in:
Main Author: | Goh, Kok Ming |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2019
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/77779/1/FSTM%202019%203%20IR.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Managing 3-mono-chloropropane-1, 2-diol (3-MCPD) esters during palm oil refining
by: Zulkurnain, Musfirah
Published: (2012) -
Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein
by: Wong, Yu Hua
Published: (2016) -
Optimization of Lipase-Catalysed Synthesis and Characterization of Kojic Acid Esters
by: Khamaruddin, Noor Hayati
Published: (2007) -
Scale-Up Production of Palm-Based Wax Esters Using Lipozyme Rm Im and Characterisation of the Esters
by: Keng, Pei Sin
Published: (2008) -
Radical initiated hydrostannolysis of carboxylic esters /
by: Khoo, Lian Ee
Published: (1969)