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prepared for the UK Food Standards Agency. RHM Technology Ltd., High Wycombe. Robert, M.-C., Stadler, R.H. (2003). Studies on the formation of chloropropanols in model systems, in Euro Food Chem XII Conference on Strategies for Safe Food: Analytical Industrial, and Legal Aspects; Challenges in Organisation and Communication , 24 26 September 2003 (eds T. Eklund et al.), KVCV, Brugge, Belgium, pp. 527 530. Robert, M.-C., Oberson, J.-M., Stadler, R.H. (2004). Model studies on the formation of monochloropropanediols in the presence of lipase. Journal of Agricultural and Food Chemistry, 52, 5102 5108. Hamlet, C.G., Sadd, P.A. (2002). Kinetics of 3-chloropropane-1,2-diol (3-MCPD) degradation in high temperature model systems. European Food Research and Technology, 215, 46 50. Hamlet, C.G., Sadd, P.A., Gray, D.A. (2003). In uence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat our dough. European Food Research and Technology, 216, 122 128. Vel ek, J., Dav dek, T., Dav dek, J., Hamburg, A. (1991). 3-Chloro-1,2-propanediol derived amino alcohol in protein hydrolysates. Journal of Food Science, 56, 136 138. Vel ek, J., Dav dek, T., Dav dek, J., Kubelka, V., V den, I. (1991). 3-Chloro-1,2propanediol derived amino acids in protein hydrolysates. Journal of Food Science, 56, 139 142. Vel ek, J., Ledahudcov , K., Haj lov , J., Pech, P., Kubelka, V., V den, I. (1992). New 3-chloro-1,2-propanediol derived dihydroxypropylamines in hydrolysed vegetable proteins. Journal of Agricultural and Food Chemistry, 56, 1389 1392. Vel ek, J., Calta, P., Crews, C., Hasnip, S., Dole al, M. (2003). 3-chloropropane1,2-diol in models simulating processed foods: precursors and agents causing its decomposition. Czech Journal of Food Sciences, 21, 153 161. Dole al, M., Vel ek, J. (1992). Kinetics of 3-chloro-1,2-propanediol degradation in model systems, in Proceedings of Chemical Reactions in Foods II, Prague, Czech Republic, September 24 26, pp. 297 302. Dole al, M., Vel ek, J. (1995). Kinetics of 2-chloro-1,3-propanediol degradation in model systems and in protein hydrolysates. Potravinaoske Ve dy, 2, 85 91. Sim, C.W., Muhammad, K., Yusof, S., Bakar, J., Hashim, D.M. (2004). The optimization of conditions for the production of acid-hydrolysed winged bean and soybean proteins with reduction of 3-monochloropropane-1,2-diol (3-MCPD). International Journal of Food Science and Technology, 39, 947 958. Riehle, R.J. (Hercules Inc.) (2006). Treatment of resins to lower levels of CPDproducing species and improve gelation stability. U.S. Patent No 7081512. http:// www.uspto.gov/patft/index.html (accessed November 2006). Konings, E.J.M., Ashby, P., Hamlet, G.G., Thompson, G.A.K. (2007). Acrylamide in cereal and cereal products: a review on progress in mitigation. Food Additives and Contaminants, 24 (S1), 47 59. Hamlet, C.G., Baxter, D.E., Sadd, P.A., Slaiding, I., Liang, L., Muller, R., Jayaratne, S.M., Booer, C. (2005). Exploiting process factors to reduce acrylamide in cereal-
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based foods, Report No. C014. A report prepared for the UK Food Standards Agency. RHM Technology Ltd, High Wycombe. 116. Kasai, N., Suzuki, T., Idogaki, H. (2006). Enzymatic degradation of esters of dichloropropanols: removal of chlorinated glycerides from processed foods. Food Science and Technology, 39, 86 90. 117. Stadler, R.H., Theurillat, V., Studer, A., Scanlan, F.P., Seefelder, W. (2007). The formation of 3-monochloropropane-1,2-diol (3-MCPD) in food and potential measures of control, in Thermal Processing of Food: Potential Health Bene ts and Risks. Symposium of the Deutsche Forschungsgemeinschaft (DFG) (eds G. Eisenbrand et al.), Wiley-VCH Verlag GmbH, Weinheim, pp. 141 155. 118. Mamma, D., Papadopoulou, E., Petroutsos, D., Christakopoulos, P., Kekos, D. (2006). Removal of 1,3-dichloro2-propanol and 3-chloro1,2-propanediol by the whole cell system of pseudomonas putida DSM 437. Journal of Environmental Science and Health Part A-Toxic/Hazardous Substances & Environmental Engineering, 41, 303 313. 119. Bastos, F., Bessa, J., Pacheco, C.C., De Marco, P., Castro, P.M.L., Silva, M., Jorge, R.F. (2002). Enrichment of microbial cultures able to degrade 1,3-dichloro-2propanol: a comparison between batch and continuous methods. Biodegradation, 13, 211 220. 120. Yonetani, R., Ikatsu, H., Miyake-Nakayama, C., Fujiwara, E., Maehara, Y., Miyoshi, S.I., Matsuoka, H., Shinoda, S. (2004). Isolation and characterization of a 1,3dichloro-2-propanol-degrading bacterium. Journal of Health Science, 50, 605 612. 121. Bel-Rhlid, R., Talmon, J.P., Fay, L.B., Juillerat, M.A. (2004). Biodegradation of 3chloro-1,2-propanediol with Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52, 6165 6169. 122. Laurent, H., Dreyfus, T., Poulet, C., Quillet, S. (2002). Process for obtaining aminopolyamide-epichlorohydrin resins with a 1,3-dichloro-2-propanol content which is undetectable by ordinary means of vapour-phase chromatography. U.S. Patent No 6342580. http://gb.espacenet.com (accessed November 2006). 123. Riehle, R.J., Busink, R., Berri, M., Stevels, W. (Hercules Inc.) (2003). Reduced byproduct high solids polyamine-epihalohydrin compositions. U.S. Patent Application 20030070783. http://www.uspto.gov/patft/index.html (accessed November 2006). 124. Yamamoto, S., Yoshida, Y., Kurumatani, M., Ota, M., Asano, S. (2001). Watersoluble thermosetting resin and wet-strength agent for paper using the same. U.S. Patent Application 20010034406. http://www.uspto.gov/patft/index.html (accessed November 2006). 125. Food Standards Australia New Zealand (FSANZ) (2006). Australia New Zealand Food Standards Code, 2006. Standard 1.4.1, Contaminants and Natural Toxicants. Anstat Pty Ltd, Canberra. http://www.foodstandards.gov.au/thecode/ foodstandardscode.cfm (accessed 17 September 2008). 126. Health Canada (2005). Canadian Guidelines ( Maximum Limits ) for Various Chemical Contaminants in Foods. Health Canada, Ottawa, Canada. http://www. hc-sc.gc.ca/fn-an/securit/chem-chim/contaminants-guidelines-directives_e.html (accessed January 2007).
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