Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3-Chloropropane-1, 2-Diol Esters Generation, and Sensory Characteristics

Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods

(2018) B. Svejkovská et al.   CZECH JOURNAL OF FOOD SCIENCES

Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy

(2018) J. Šmidrkal et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

(2017) Yu Hua Wong et al.   FOOD CHEMISTRY

A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction

(2016) Shiqing Song et al.   FOOD CHEMISTRY

Preparation of five 3-MCPD fatty acid esters, and the effects of their chemical structures on acute oral toxicity in Swiss mice

(2016) Man Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation of 3-chloropropane-1,2-diol esters in model systems simulating thermal processing of edible oil

(2016) Chang Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Direct determination of 3-chloro-1,2-propanediol esters in beef flavoring products by ultra-performance liquid chromatography tandem quadrupole mass spectrometry

(2016) Qingqing Chai et al.   RSC Advances

Mechanism of chemical activation of sodium chloride in the presence of amino acids

(2015) Anja K.K. Rahn et al.   FOOD CHEMISTRY

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

(2015) Shereen N. Lotfy et al.   FOOD CHEMISTRY

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction

(2014) Hong-Mei Sun et al.   JOURNAL OF FOOD SCIENCE

Study on the thermal degradation of 3-MCPD esters in model systems simulating deodorization of vegetable oils

(2013) Alessia Ermacora et al.   FOOD CHEMISTRY

Optimization of Palm Oil Physical Refining Process for Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) Ester Formation

(2013) Musfirah Zulkurnain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

(2013) Shiqing Song et al.   MEAT SCIENCE

Influence of precursors on the formation of 3-MCPD and glycidyl esters in a model oil under simulated deodorization conditions

(2012) Anne Freudenstein et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Generation of 3-monochloro-1,2-propanediol and related materials from tri-, di-, and monoolein at deodorization temperature

(2012) Masao Shimizu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Acute oral toxicity of 3-MCPD mono- and di-palmitic esters in Swiss mice and their cytotoxicity in NRK-52E rat kidney cells

(2012) Man Liu et al.   FOOD AND CHEMICAL TOXICOLOGY

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

(2012) Xiaoxia Shi et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Absorption and metabolism of the food contaminant 3-chloro-1,2-propanediol (3-MCPD) and its fatty acid esters by human intestinal Caco-2 cells

(2011) Thorsten Buhrke et al.   ARCHIVES OF TOXICOLOGY

Monitoring cyclic acyloxonium ion formation in palmitin systems using infrared spectroscopy and isotope labelling technique

(2010) Anja Katerina Karin Rahn et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

(2009) Ai-Nong Yu et al.   FOOD CHEMISTRY

Influence of chemical refining process and oil type on bound 3-chloro-1,2-propanediol contents in palm oil and rapeseed oil

(2009) K. Franke et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Esters of 3-chloro-1,2-propanediol (3-MCPD) in vegetable oils: Significance in the formation of 3-MCPD

(2008) W. Seefelder et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment