434
Views
25
CrossRef citations to date
0
Altmetric
Original Articles

Other factors to consider in the formation of chloropropandiol fatty esters in oil processes

, , , &
Pages 817-824 | Received 06 Nov 2014, Accepted 17 Mar 2015, Published online: 20 Apr 2015

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (5)

Yen Li Yung, Shyam Lakshmanan, Chi Ming Chu, Sivakumar Kumaresan & Heng Jin Tham. (2023) Simultaneous mitigation of 3-monochloropropane 1,2 diol ester and glycidyl ester in edible oils: a review. Food Additives & Contaminants: Part A 40:9, pages 1164-1182.
Read now
Chien Lye Chew, Liang Ee Low, Wen Yi Chia, Kit Wayne Chew, Zhen Kang Liew, Eng-Seng Chan, Yi Jing Chan, Pei San Kong & Pau Loke Show. (2022) Prospects of Palm Fruit Extraction Technology: Palm Oil Recovery Processes and Quality Enhancement. Food Reviews International 38:sup1, pages 893-920.
Read now
Soon Huat Tiong, Anusha Nair, Siti Aishah Abd. Wahid, Norliza Saparin, Nur Azwani Ab. Karim, Maizatul Putri Ahmad Sabri, Mohd Zairey Md. Zain, Huey Fang Teh, Ahmad Sarwani Adni, Chin Ping Tan, Oi Ming Lai, See Siang Cheah & David Ross Appleton. (2021) Palm oil supply chain factors impacting chlorinated precursors of 3-MCPD esters. Food Additives & Contaminants: Part A 38:12, pages 2012-2025.
Read now
Raznim Arni Abd. Razak, Azmil Haizam Ahmad Tarmizi, Abdul Niefaizal Abdul Hammid, Ainie Kuntom, Intan Safinar Ismail & Maimunah Sanny. (2019) Verification and evaluation of monochloropropanediol (MCPD) esters and glycidyl esters in palm oil products of different regions in Malaysia. Food Additives & Contaminants: Part A 36:11, pages 1626-1636.
Read now
Willian Cruzeiro Silva, Jéssika Karolline Santiago, Maisa Freitas Capristo, Roseli Aparecida Ferrari, Eduardo Vicente, Klicia Araujo Sampaio & Adriana Pavesi Arisseto. (2019) Washing bleached palm oil to reduce monochloropropanediols and glycidyl esters. Food Additives & Contaminants: Part A 36:2, pages 244-253.
Read now

Articles from other publishers (20)

Yen Li Yung, Shyam Lakshmanan, Sivakumar Kumaresan, Chi Ming Chu & Heng Jin Tham. (2023) Mitigation of 3-monochloropropane 1,2 diol ester and glycidyl ester in refined oil – A review. Food Chemistry 429, pages 136913.
Crossref
Bertrand Matthäus & Frank Pudel. 2022. Processing Contaminants in Edible Oils. Processing Contaminants in Edible Oils 23 64 .
Nik Aznizan Nik Ibrahim, Azmil Haizam Ahmad Tarmizi, Kanga Rani Selvaduray & Ainie Kuntom. 2022. Recent Advances in Edible Fats and Oils Technology. Recent Advances in Edible Fats and Oils Technology 425 461 .
Chien Lye Chew, Bee Aik Tan, Jaime Yoke Sum Low, Noor Irma Nazashida Mohd Hakimi, Shwu Fun Kua & Chin Ming Lim. (2021) Exogenous ethylene application on postharvest oil palm fruit bunches improves crude palm oil quality. Food Science & Nutrition 9:10, pages 5335-5343.
Crossref
Renan G. Tivanello, Maisa F. Capristo, Fernanda M. Leme, Roseli A. Ferrari, Klicia A. Sampaio, Adriana P. Arisseto & Eduardo Vicente. (2021) Mitigation Studies Based on the Contribution of Chlorides and Acids to the Formation of 3-MCPD, 2-MCPD, and Glycidyl Esters in Palm Oil. ACS Food Science & Technology 1:7, pages 1190-1197.
Crossref
Chien Lye Chew, Chun Yong Ng, Wai Onn Hong, Ta Yeong Wu, Yee-Ying Lee, Liang Ee Low, Pei San Kong & Eng Seng Chan. (2021) Improving Sustainability of Palm Oil Production by Increasing Oil Extraction Rate: a Review. Food and Bioprocess Technology 14:4, pages 573-586.
Crossref
Jéssika Karolline Santiago, Willian Cruzeiro Silva, Maisa Freitas Capristo, Marcela Cravo Ferreira, Roseli Aparecida Ferrari, Eduardo Vicente, Antônio José A. Meirelles, Adriana Pavesi Arisseto & Klicia Araujo Sampaio. (2021) Organic, conventional and sustainable palm oil (RSPO): Formation of 2- and 3-MCPD esters and glycidyl esters and influence of aqueous washing on their reduction. Food Research International 140, pages 109998.
Crossref
Ainul Farhani Ahmad Nizam & Mohd Sabri Mahmud. (2021) Food quality assurance of crude palm oil: a review on toxic ester feedstock. OCL 28, pages 23.
Crossref
Farrah Aida Arris, Vincent Tiang Soon Thai, Wan Nabilah Manan & Mohd Shaiful Sajab. (2020) A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production. Foods 9:12, pages 1769.
Crossref
Renan Tivanello, Maisa Capristo, Eduardo Vicente, Roseli Ferrari, Klicia Sampaio & Adriana Arisseto. (2020) Effects of deodorization temperature and time on the formation of 3‐MCPD, 2‐MCPD, and glycidyl esters and physicochemical changes of palm oil. Journal of Food Science 85:7, pages 2255-2260.
Crossref
Biow Ing Sim, Yu Hua Wong & Chin Ping Tan. 2019. Mitigating Contamination from Food Processing. Mitigating Contamination from Food Processing 152 190 .
Willian Cruzeiro Silva, Roseli Aparecida Ferrari, Eduardo Vicente, Klicia Araujo Sampaio & Adriana Pavesi Arisseto. 2019. Mitigating Contamination from Food Processing. Mitigating Contamination from Food Processing 108 127 .
Boyan Gao, Yanfang LiGuoren Huang & Liangli Yu. (2019) Fatty Acid Esters of 3-Monochloropropanediol: A Review. Annual Review of Food Science and Technology 10:1, pages 259-284.
Crossref
Lijuan Du, Guoren Huang, Puyu Yang, Zhongfei Zhang, Lu Yu, Yaqiong Zhang & Boyan Gao. 2019. Chemical Hazards in Thermally-Processed Foods. Chemical Hazards in Thermally-Processed Foods 153 195 .
Gizem SEVİNDİRİCİ, Onur Özdikicierler & Fahri YEMİŞÇİOĞLU. (2018) RAFİNE BİTKİSEL YAĞLARDA 3-MCPD VE GE RİSKİ: YAPISI, OLUŞUM MEKANİZMASI, YASAL DÜZENLEMELERİ VE AZALTILMA YÖNTEMLERİ3-MCPD AND GE RISK IN REFINED VEGETABLE OILS: STRUCTURE, FORMATION MECHANISM, LEGAL REGULATIONS AND MITIGATION TECHNIQUES. Gıda 43:5, pages 886-895.
Crossref
Wei-wei Cheng, Guo-qin Liu, Li-qing Wang & Zeng-she Liu. (2017) Glycidyl Fatty Acid Esters in Refined Edible Oils: A Review on Formation, Occurrence, Analysis, and Elimination Methods. Comprehensive Reviews in Food Science and Food Safety 16:2, pages 263-281.
Crossref
Adriana Pavesi Arisseto, P. F. C. Marcolino, A. C. Augusti, G. R. Scaranelo, S. A. G. Berbari, A. M. R. O. Miguel, M. A. Morgano & E. Vicente. (2017) Contamination of Fried Foods by 3-Monochloropropane-1,2-diol Fatty Acid Esters During Frying. Journal of the American Oil Chemists' Society 94:3, pages 449-455.
Crossref
Weiwei Cheng, Guoqin Liu & Xinqi Liu. (2016) Formation of Glycidyl Fatty Acid Esters Both in Real Edible Oils during Laboratory-Scale Refining and in Chemical Model during High Temperature Exposure. Journal of Agricultural and Food Chemistry 64:29, pages 5919-5927.
Crossref
Burçe Ataç Mogol & Vural Gökmen. (2016) Thermal process contaminants: acrylamide, chloropropanols and furan. Current Opinion in Food Science 7, pages 86-92.
Crossref
Richard H. Stadler & Walburga Seefelder. 2016. Reference Module in Food Science. Reference Module in Food Science.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.