Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotox...

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Detalles Bibliográficos
Autores principales: Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Mat Yusoff, Masni, Tan, Tai Boon, Wang, Yonghua, Nehdi, Imeddedine Arbi, Tan, Chin Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353568/
https://www.ncbi.nlm.nih.gov/pubmed/32512737
http://dx.doi.org/10.3390/foods9060739

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353568/
https://www.ncbi.nlm.nih.gov/pubmed/32512737
http://dx.doi.org/10.3390/foods9060739

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