3-Monochloropropandiol and glycidyl esters in heat-processed oil-based food products: Exposure and risk

Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPDE) and glycidol (GE) are potentially harmful heat-induced contaminants produced during food processing. In this study, 100 heat-treated oil-based food samples covering fried, smoked, grilled, and baked food groups were collected in Koforidua,...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Daniel Sitsofe Yabani, Isaac Williams Ofosu, Gloria Mathanda Ankar-Brewoo, Herman Erick Lutterodt
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	3-mcpd ester Glycidyl ester Dietary exposure Risk assessment
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502224000064