Chloropropanols and their esters in cereal products
Chloropropanols, in particular monochloropropanediols (MCPDs) are food contaminants that can form in the high temperature crust region of cereal products. Previous studies have indicated that MCPD-esters may be formed from a reaction between chloride ions and some lipids, although, to date, these co...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0055_chloropropanols-and-their-esters-in-cereal-products.php |