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Journal Abstract Search

344 related items for PubMed ID: 31466649

  • 21. 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. PubMed ID: 27283615
    [Abstract] [Full Text] [Related]

  • 22. Analysis of acrylamide, 3-monochloropropane-1,2-diol, its esters and glycidyl esters in carbohydrate-rich products available on the Polish market.
    Sadowska-Rociek A, Surma M, Cieślik E.
    Rocz Panstw Zakl Hig; 2018 Nov 15; 69(2):127-137. PubMed ID: 29766691
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  • 23. Provenance of the oil in par-fried French fries after finish frying.
    Al-Khusaibi M, Gordon MH, Lovegrove JA, Niranjan K.
    J Food Sci; 2012 Jan 15; 77(1):E32-6. PubMed ID: 22260106
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  • 24. 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 15; 75():8-13. PubMed ID: 25447762
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  • 25. Influence of oil composition on the formation of fatty acid esters of 2-chloropropane-1,3-diol (2-MCPD) and 3-chloropropane-1,2-diol (3-MCPD) under conditions simulating oil refining.
    Ermacora A, Hrncirik K.
    Food Chem; 2014 Oct 15; 161():383-9. PubMed ID: 24837966
    [Abstract] [Full Text] [Related]

  • 26. 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 Oct 15; 31(8):1385-92. PubMed ID: 24919798
    [Abstract] [Full Text] [Related]

  • 27. Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.
    Endo Y, Fukazawa T, Inoue W, Shigematsu Y, Itabashi Y, Nagai T.
    J Oleo Sci; 2024 Jun 01; 73(6):875-885. PubMed ID: 38797689
    [Abstract] [Full Text] [Related]

  • 28. Natural Organochlorines as Precursors of 3-Monochloropropanediol Esters in Vegetable Oils.
    Tiong SH, Saparin N, Teh HF, Ng TLM, Md Zain MZB, Neoh BK, Md Noor A, Tan CP, Lai OM, Appleton DR.
    J Agric Food Chem; 2018 Jan 31; 66(4):999-1007. PubMed ID: 29260544
    [Abstract] [Full Text] [Related]

  • 29. 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. PubMed ID: 22868161
    [Abstract] [Full Text] [Related]

  • 30. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.
    Chiou A, Salta FN, Kalogeropoulos N, Mylona A, Ntalla I, Andrikopoulos NK.
    J Food Sci; 2007 Oct 15; 72(8):S574-84. PubMed ID: 17995623
    [Abstract] [Full Text] [Related]

  • 31. The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying.
    Ahmad Tarmizi AH, Kuntom A.
    Crit Rev Food Sci Nutr; 2022 Oct 15; 62(12):3403-3419. PubMed ID: 33397128
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  • 34. Occurrence of thermally induced glycidyl esters and 3-monochloropropane-1,2-diol esters in refined oils and pressed oils manufactured by different processes and associated with human health risks in Taiwan.
    Chen H, Tsao CH, Chang YH, Lee WJ.
    Food Chem; 2021 Oct 30; 360():130053. PubMed ID: 34022517
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