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Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/357
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dc.contributor.authorVicente, Eduardo; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-07-06T20:38:48Z-
dc.date.availablePT_Br
dc.date.available2022-07-06T20:38:48Z-
dc.date.copyright-
dc.date.issued2015-
dc.identifierPT_Br
dc.identifier.citationFood Research International, Ottawa, v. 77, p. 310-314, dez. 2015.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/357-
dc.description.abstractIn the present study, selected commercial processed foods available in the Brazilian market (232 samples) were analyzed for the first time in relation to 3-monochloropropane-1,2-diol (3-MCPD) content using a validated gas chromatography-mass spectrometry method. Most of the samples (66%) did not show quantifiable levels of the contaminant. However, high concentrations were verified in some samples of specific food groups. Maximum values reportedwere 2529 μg/kg for foods containing hydrolyzed vegetable protein (HVP), such as soups, seasonings and ready-to-eat meals, 4405 μg/kg for soy sauces, 156 μg/kg for foods and beverages containing maltderived ingredients, 716 μg/kg for breads, and 49 μg/kg for smoked foods. This study highlights the importance of monitoring the 3-MCPD content in the HVP that is added to food as a savory ingredient. © 2015 Elsevier Ltd. All rights reserved.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectProcessing contaminantspt_BR
dc.subjectFood safetypt_BR
dc.subjectChloropropanolspt_BR
dc.subjectGas chromatography-mass spectrometrypt_BR
dc.subjectProcessed foodspt_BR
dc.titleLevels of 3-monochloropropane-1,2-diol (3-MCPD) in selected processed foods from the Brazilian marketpt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
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