The effects of domestic cooking on the levels of 3-monochloropropanediol in foods.

@article{Crews2001TheEO,
  title={The effects of domestic cooking on the levels of 3-monochloropropanediol in foods.},
  author={Colin Crews and Pat Brereton and Althea Davies},
  journal={Food additives and contaminants},
  year={2001},
  volume={18 4},
  pages={271-80}
}
The results are reported of a study to determine the effect of domestic cooking procedures on the level of 3-monochloropropane-1,2-diol (3-MCPD) in selected foods. Samples of 23 foods comprising stock cubes, gravies, a cake mix, batters, breads, cheese and meats were subjected to a range of cooking procedures including grilling, toasting and microwaving. The resulting levels of 3-MCPD were compared with those present in the foods before cooking. Grilling and toasting produced substantial… CONTINUE READING

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