The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries

Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying

(2013) Hongru Zhou et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep-frying

(2013) Felix Aladedunye et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of chloride and glycidyl-ester on the generation of 3-MCPD- and glycidyl-esters

(2013) Masao Shimizu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2013) Alessia Ermacora et al.   FOOD CHEMISTRY

Glycidyl fatty acid esters in food by LC-MS/MS: method development

(2012) A. Becalski et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Toxicological assessment of 3-chloropropane-1,2-diol and glycidol fatty acid esters in food

(2011) Nadiya Bakhiya et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Fatty acid esters of glycidol in refined fats and oils

(2010) Rüdiger Weißhaar et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY