Analysis of bread lipids for 3-MCPD esters.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022348" target="_blank" >RIV/60461373:22330/09:00022348 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Analysis of bread lipids for 3-MCPD esters.

Original language description

Both free and bound 3-MCPD were determined in 24 breads with defined parameters of processing. In all cases determinations were carried out for breadcrumb and crust separately. Concentration of free 3-MCPD in samples was within the interval of 9-54.5 g/kg. Concentration of bound 3-MCPD was at the interval of 2.18 ? 23.60 mg/kg of fat (i.e. 5.7?71.9 g/kg of sample). Differences of temperature in individual parts of oven were not so sufficient to make differences in production of 3-MCPD in samples.

Czech name

—

Czech description

—

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

<a href="/en/project/2B06168" target="_blank" >2B06168: Strategies for chemical safety of heat-processed foodstuffs prepared from potatoes and cereals</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

27

Issue of the periodical within the volume

S

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

4

Pages from-to

—

UT code for WoS article

000269005600131

EID of the result in the Scopus database

—