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1. Vel ek, J., Dav dek, J., Haj lov , J., Kubelka, V., Jan cek, G., M nkov , B. (1978). Chlorohydrins in protein hydrolysates. Zeitschrift F r Lebensmitteluntersuchung Und -Forschung, 167, 241 244. 2. Vel ek, J., Dav dek, J., Kubelka, V., Barto ov , J., Tuckov , A., Haj lov , J., Jan cek, G. (1979). Formation of volatile chlorohydrins from glycerol (triacetin, tributyrin) and hydrochloric acid. Lebensmittel-Wissenschaft und-Technologie, 12, 234 236. 3. Dav dek, J., Vel ek, J., Kubelka, V., Jan cek, G., imicov , Z. (1980). Glycerol chlorohydrins and their esters as products of the hydrolysis of tripalmitin, tristearin and triolein with hydrochloric acid. Zeitschrift f r Lebensmitteluntersuchung und -Forschung, 171, 14 17. 4. Vel ek, J., Dav dek, J., Kubelka, V., Jan cek, G., Svobodov , Z., imicov , Z. (1980). New chlorine-containing organic compounds in protein hydrolysates. Journal of Agricultural and Food Chemistry, 28, 1142 1144. 5. Dav dek, J., Vel ek, J., Kubelka, V., Jan cek, G. (1982). New chlorine containing organic compounds in protein hydrolysates, Proc. Euro Food Chem I, Vienna, Austria, 17 20 February, 1981, in Recent Developments in Food Analysis (eds. W. Baltes, P.B. Czedik-Eysenberg, W. Pfannhauser), Deer eld Beach, Florida, Weinheim, pp. 322 325. 6. Association Internationale de l Industrie des Bouillons et Potages (AIIBP) (1992) IR/fcn/184, 16.01.92. 7. Wittmann, R. (1991). Bestimmung von Dichlorpropanolen und Monochlorpropandiolen in W rzen und w rzehaltigen. Lebensmitteln Zeitschrift f r Lebensmitteluntersuchung und -Forschung, 193, 224 229. 8. Meierhans, D.C., Bruehlmann, S., Meili, J., Taeschler, C. (1998). Sensitive method for the determination of 3-chloro-propane-1,2-diol and 2-chloro-propane-1,3-diol by capillary gas chromatography with mass spectrometric detection. Journal of Chromatography, A, 802, 325 333. 9. Macarthur, R., Crews, C., Davies, A., Brereton, P., Hough, P., Harvey, D. (2000). 3Monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available from retail outlets in the UK. Food Additives and Contaminants, 17, 903 906.
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10. Nyman, P.J., Diachenko, G.W., Perfetti, G.A. (2003). Survey of chloropropanols in soy sauces and related products. Food Additives and Contaminants, 20, 909 915. 11. Crews, C., Hasnip, S., Chapman, S., Hough, P., Potter, N., Todd, J., Brereton, P., Matthews, W. (2003). Survey of chloropropanols in soy sauces and related products purchased in the UK in 2000 and 2002. Food Additives and Contaminants, 20, 916 922. 12. Kwok, O.W., Yock, H.C., Leng, H.S. (2006). 3-Monochloropropane-1,2-diol (3MCPD) in soy and oyster sauces: occurrence and dietary intake assessment. Food Control, 17, 408 413. 13. MAFF (1999) Survey of 3-monochloropropane-1,2-diol (3-MCPD). Food Surveillance Information Sheet No. 187. http://archive.food.gov.uk/maff/archive/food/ infsheet/1999/no187/187soy.htm (accessed 18 September 2008). 14. Van Bergen, C.A., Collier, P.D., Cromie, D.D.O., Lucas, R.A., Preston, H.D., Sissons, D.J. (1992). Determination of chloropropanols in protein hydrolysates. Journal of Chromatography, 589, 109 119. 15. Vel ek, J., Dole al, M., Crews, C., Dvor k, T. (2002). Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates. Czech Journal of Food Sciences, 20, 161 170. 16. Vel ek, J., Ledahudcov , K., Pudil, F., Dav dek, J., Kubelka, V. (1993). Chlorinecontaining compounds derived from saccharides in protein hydrolysates I. Chloromethyl-2-furancarboxaldehyde. Lebensmittel-Wissenschaft und-Technologie, 26, 38 41. 17. Vel ek, J., Ledahudcov , K., Kassahun, B., Dole al, M., Kubelka, V. (1993). Chlorine-containing compounds derived from saccharides in protein hydrolysates II. Levulinic acid esters in soybean meal hydrolysates. Lebensmittel-Wissenschaft und-Technologie, 26, 430 433. 18. Vel ek, J., Dav dek, J., Kubelka, V. (1986). Formation of 3,5-diene and 3-chloro 5-ene analogues of sterols in protein hydrolysates. Journal of Agricultural and Food Chemistry, 34, 660 662. 19. Manley, C.H., Fagerson, I.S. (1971). Aroma and taste characteristics of hydrolyzed vegetable protein. Flavour Industry, 2, 686 690. 20. Yokotsuka, T. (1972). Recent technological problems related to the quality of Japanese shoyu. Proc. IV. International Food Symposium, Fermentation Technology Today, pp. 659 662. 21. Wedekind, F., Vincon, H. (1995). Frank Wedekinds Maggi-Zeit, J rgen H usser, Darmstadt, Germany. 22. Discussion paper for the 1st meeting of the codex committee on contaminants in food. Proposed draft code of practice for the reduction of chloropropanols in acidhydrolysed vegetable proteins (acid-HVPs) and products that contain acid-HVPs (agenda item 14d). 23. MAFF (1999) Survey of 3-monochloropropane-1,2-diol (3-MCPD). Food Surveillance Information Sheet No. 181. http://archive.food.gov.uk/maff/archive/food/ infsheet/1999/no181/181mcpd.htm (accessed 18 September 2008). 24. Vel ek, J., Dav dek, J., Kubelka, V., P nek, J. (1985). Doprovodn l tky lipidu v b lkovinn ch hydrolyz tech (Accompanying compound of lipids in protein hydrolysates). Sborn k VTIZ-Potravin rsk Ve dy, 3, 84 94.
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