Effects of deep frying on the contents of 3-monochloropropane-1,2-diol, 3-monochloropropane-1,2-diol esters and glycidyl esters in Hash Brown.
碩士 === 國立臺灣大學 === 食品科技研究所 === 107 === During thermal processing of food, few heat-induced contaminants are generated such as 3-monochloropropane-1,2-diol esters (3-MCPD esters) and glycidyl esters (GEs). After intestinal hydrolysis, these esters get hydrolyzed to their free forms, 3-MCPD and glycido...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/gb76q9 |