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MASO-INTERNATIONAL

GC/MS

The origin of 3-MCPD esters and glycidyl esters in meat products

Authors: Vojtech Ilko and Marek Doležal
Keywords: 3-MCPD esters, GC/MS, bacon, glycidyl esters

Undesirable compounds such as trans-unsaturated fatty acids, cyclic fatty acids and polymers of acylglycerols can be formed during the heat stress of lipids. It has recently been discovered that chlorination of acylglycerols also takes places with the formation of the processing contaminants, i.e. of chloropropanol esters. In 2001, the European Commission’s Scientific Committee for Food … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2013

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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