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Glycerol chlorohydrins and their esters reaction products of lipids with hydrochloric acid Scienti c Papers of the Prague Institute of Chemical Technology, Food, E 53, 55 65 6 Vel ek, J, Dav dek, J (1985) Lipidy jako prekurzory organick ch slou c enin chloru v b lkovinn ch hydrolyz tech Potravin rsk , 1, 1 18 7 Dav dek, J, Vel ek, J, Kubelka, V, Jan c ek, G, imicov , Z (1980) Glycerol chlorohydrins and their esters as products of the hydrolysis of tripalmitin tristearin and triolein with hydrochloric acid Lebensmittel-Untersuchung undForschung, 171, 14 17 8 Dav dek, J, Vel ek, J, Kubelka, V, Jan c ek, G (1982) New chlorine containing compounds in protein hydrolysates, in Recent Developments in Food Analysis, Proceedings of Euro Food Chem I, Vienna, Austria, 17 20 February, 1981 (eds W Baltes, PB Czedik-Eysenberg, W.

Pfannhauser), Weinheim, Deer eld Beach, Florida, pp 322 325 9 Vel ek, J (1989) Organic chlorine compounds in food protein hydrolysates DSc Thesis, Institute of Chemical Technology, Prague, Czech Republic 10 Vel ek, J, Ledahudcov , K (1993) Problems of organic chlorine compounds in food protein hydrolysates Potravin rsk vedy, 11, 149 159 11 Collier, PD, Cromie, DDO, Davies, AP (1991) Mechanism of formation of chloropropanols present in protein hydrolysates Journal of the American Oil Chemists Society, 68, 785 790 12 Cerbulis, J, Parks, O, Liu, R, Piotrowski, G, Farrell, H (1984) Occurrence of diesters of 3-chloro-1,2-propanediol in the neutral lipid fraction of goats milk Journal of Agricultural and Food Chemistry, 32, 474 476 13 Kuksis, A, Marai, L, Myher, JJ, Cerbulis, J, Farrell Jr, HM (1986).

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Comparative study of the molecular species of chloropropanediol diesters and triacylglycerols in milk fat Lipids, 21, 183 190 14 Myher, JJ, Kuksis, A, Marai, L, Cerbulis, J (1986) Stereospeci c analysis of fatty acid esters of chloropropanediol isolated from fresh goat milk Lipids, 21, 309 314 15 European Commission (1997) Opinion on 3-monochloro-propane-1,2-diol (3MCPD), expressed on 16 December 1994, in Food Science and Techniques: Reports of The Scienti c Committee For Food (Thirty-Sixth Series), European Commission, Brussels, pp 31 33 16 Hamlet, CG, Sutton, PG (1997) Determination of the chloropropanols, 3-chloro1,2-propandiol and 2-chloro-1,3-propandiol, in hydrolysed vegetable proteins and.

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seasonings by gas chromatography ion trap tandem mass spectrometry Rapid Communications in Mass Spectrometry, 11, 1417 1424 Hamlet, CG (1998) Analytical methods for the determination of 3-chloro-1,2propandiol and 2-chloro-1,3-propandiol in hydrolysed vegetable protein, seasonings and food products using gas chromatography ion trap tandem mass spectrometry Food Additives and Contaminants, 15, 451 465 Meierhans, DC, Bruehlmann, S, Meili, J, Taeschler, C (1998) Sensitive method for the determination of 3-chloropropane-1,2-diol and 2-chloropropane-1,3-diol by capillary gas chromatography with mass spectrometric detection Journal of Chromatography, A, 802, 325 333 Vanbergen, CA, Collier, PD, Cromie, DDO, Lucas, RA, Preston, HD, Sissons, DJ (1992) Determination of chloropropanols in protein hydrolysates Journal of Chromatography, 589, 109 119 Ministry of Agriculture Fisheries and Food (1999) Survey of 3-monochloropropane1,2-diol (3-MCPD) in acid-hydrolysed vegetable protein Food Surveillance Information Sheet, No 181 http://archivefood.

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