Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining

Fatty acid esters of 3-chloropropane-1,2-diol in edible oils

Zuzana Zelinková, B. Svejkovská, Marek Doležal · Food Additives & Contaminants · 2006 · 295 citations · Full text

An initial study on the formation of 3‐MCPD esters during oil refining

Karel Hrnčiřík, Gerrit van Duijn · European Journal of Lipid Science and Technology · 2011 · 175 citations

Lipid Analysis, Chemical Kinetics, Engineering +17

Strategies for the reduction of 3‐MCPD esters and related compounds in vegetable oils

Bertrand Matthäus, Frank Pudel, Peer Fehling et al. · European Journal of Lipid Science and Technology · 2011 · 162 citations

Food Chemistry, Chemical Engineering, Chemical Enhanced Oil Recovery +12

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

Knut Franke, Ulf Strijowski, G. Fleck et al. · LWT · 2009 · 151 citations

Chemical Engineering, Engineering, Palm Oil +7

Formation mechanisms of Monochloropropanediol (MCPD) fatty acid diesters in refined palm (<i>Elaeis guineensis</i>) oil and related fractions

Frédéric Destaillats, B.D. Craft, Laurence Sandoz et al. · Food Additives & Contaminants Part A · 2011 · 148 citations

Lipid Analysis, Engineering, Organic Chemistry +17