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Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products |
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| Authors: | Sybille Merkle Ute Ostermeyer Sascha Rohn Horst Karl Jan Fritsche |
| Affiliation: | 1. Faculty of Life Sciences, Food Science, Hamburg University of Applied Sciences, Ulmenliet 20, Hamburg, Germany;2. Department of Safety and Quality of Milk and Fish Products, Max Rubner‐Institut, Federal Research Institute for Nutrition and Food, Hermann‐Weigmann‐Str. 1, Kiel, Germany;3. Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, Hamburg, Germany |
| Abstract: | |
| Keywords: | deep‐frying oils glycidyl esters herring products MCPD esters pasteurization |