3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market

Food Additives and Contaminants: Part B Surveillance

Volumn 6, Issue 3, 2013, Pages 163-167

  Christova Bagdassarian, Valentina ^a   Tishkova, Julieta A ^a   Vrabcheva, Terry M ^a  

^a National Centre of Public Health and Analysis   (Bulgaria)

Author keywords

3 MCPD; hydrolysed; naturally fermented; soy sauce

Indexed keywords

3-MCPD; GAS CHROMATOGRAPHY-MASS SPECTROMETRY METHODS; HYDROLYSED; LIMIT OF DETECTION; LIMIT OF QUANTIFICATIONS; NATURALLY FERMENTED; SOY SAUCE; STANDARD DEVIATION;

GAS CHROMATOGRAPHY; HYDROLYSIS; PROTEINS;

COMMERCE;

ALPHA CHLOROHYDRIN; PROTEIN HYDROLYSATE; SOYBEAN PROTEIN;

ANALYSIS; BULGARIA; CHEMISTRY; COMPARATIVE STUDY; CONDIMENT; DIET; ECONOMICS; ELECTROSPRAY MASS SPECTROMETRY; ETHNOLOGY; EUROPEAN UNION; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; HEALTH CARE POLICY; HEALTH PROMOTION; HUMAN; LIMIT OF DETECTION; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; PRACTICE GUIDELINE; PROCEDURES; REPRODUCIBILITY; SOLID PHASE EXTRACTION; SOYBEAN; STANDARDS; VALIDATION STUDY;

ALPHA-CHLOROHYDRIN; ANALYTIC SAMPLE PREPARATION METHODS; BULGARIA; CONDIMENTS; DIET; EUROPEAN UNION; FERMENTATION; FOOD CONTAMINATION; FOOD INSPECTION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUIDELINE ADHERENCE; HEALTH POLICY; HEALTH PROMOTION; HUMANS; LIMIT OF DETECTION; PROTEIN HYDROLYSATES; REPRODUCIBILITY OF RESULTS; SOLID PHASE EXTRACTION; SOY FOODS; SOYBEAN PROTEINS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 84883469102     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210.2013.777800     Document Type: Article

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