Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying

3-Monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) have high toxicity and have drawn global attention because of their widespread occurrence in refined oils and oil-based foods. In this study, the effects of food type (potato chips and chicken breasts), frying frequency, and frying te...

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Detalles Bibliográficos
Autores principales: Zhang, Jinglin, Zhang, Wendi, Zhang, Yuanzheng, Huang, Mingquan, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534808/
https://www.ncbi.nlm.nih.gov/pubmed/34681315
http://dx.doi.org/10.3390/foods10102266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534808/
https://www.ncbi.nlm.nih.gov/pubmed/34681315
http://dx.doi.org/10.3390/foods10102266

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