Formation of Glycidyl Esters During The Deodorization of Vegetable Oils
Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Health Organization’s International Agency for Research...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Pannonia
2018-12-01
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| Series: | Hungarian Journal of Industry and Chemistry |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0021/hjic-2018-0021.xml?format=INT |