3-MCPD AND GE RISK IN REFINED VEGETABLE OILS: STRUCTURE, FORMATION MECHANISM, LEGAL REGULATIONS AND MITIGATION TECHNIQUES
نویسندگان
چکیده
منابع مشابه
MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology
3-monochoropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) and glycidol esters (GE) have been known as food contaminants. These compounds are formed during high-temperature process of different food products such as coffee, edible oils, infant formula, potato based products, bakery products, malt, cooked meats, soy sauces and pickles. In vegetable oils, these compounds are ...
متن کاملsimulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water
abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...
cohesion and cohesive devices in a contrastive analysis between ge and esp texts
the present study was an attempt to conduct a contrastive analysis between general english (ge) and english for specific purposes (esp) texts in terms of cohesion and cohesive devices. to this end, thirty texts from different esp and ge textbooks were randomly selected. then they were analyzed manually to find the frequency of cohesive devices. cohesive devices include reference, substitution, ...
15 صفحه اولDirect Determination of MCPD Fatty Acid Esters and Glycidyl Fatty Acid Esters in Vegetable Oils by LC–TOFMS
Analysis of MCPD esters and glycidyl esters in vegetable oils using the indirect method proposed by the DGF gave inconsistent results when salting out conditions were varied. Subsequent investigation showed that the method was destroying and reforming MCPD during the analysis. An LC time of flight MS method was developed for direct analysis of both MCPD esters and glycidyl esters in vegetable o...
متن کاملBiochemical Parameters and Oxidative Resistance to Thermal Treatment of Refined and Unrefined Vegetable Edible Oils
Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376–384. In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunfl...
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ژورنال
عنوان ژورنال: GIDA / THE JOURNAL OF FOOD
سال: 2018
ISSN: 1300-3070
DOI: 10.15237/gida.gd18053