The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components
The formation of 3-monochloropropane-1,2-diol (3-MCPD) esters in refined palm oil during deodorisation is attributed to the intrinsic composition of crude palm oil. Utilising D-optimal design, the effects of the degumming and bleaching processes on the reduction in 3-MCPD ester formation in refined...
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Main Authors: | Zulkurnain, Musfirah, Lai, Oi Ming, Latip, Razam Abdul, Nehdi, Imededdine Arbi, Ling, Tau Chuan, Tan, Chin Ping |
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Format: | Article |
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Elsevier
2012
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Online Access: | http://eprints.um.edu.my/23051/ https://doi.org/10.1016/j.foodchem.2012.04.144 |
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