Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants

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Changes in 3-, 2-monochloropropandiol and glycidyl esters during a conventional baking system with addition of antioxidants

Shortening derived from palm oil is widely used in baking applications. However, palm oil and the related products are reported to contain high levels of monochloropropandiol (MCPD) ester and glycidyl ester (GE). MCPD and glycidol are known as process contaminants, which are carcinogenic and genotox...

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Bibliographic Details
Main Authors:	Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Mat Yusoff, Masni, Tan, Tai Boon, Wang, Yonghua, Nehdi, Imededdine Arbi, Tan, Chin Ping
Format:	Article
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88120/ http://psasir.upm.edu.my/id/eprint/88120/1/ABSTRACT.pdf

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