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AbstractA presence of carbonyl compounds is very common in the food industry. The nature of such compounds is to be reactive and thus many products involve aldehydes/ketones in their synthetic routes. By contrast, the high reactivity of carbonyl compounds could also lead to formation of undesired compounds, such as genotoxic impurities. It can therefore be important to remove carbonyl compounds by implementing suitable removal techniques, with the aim of protecting final product quality. Thisdoi:10.1515/gps-2016-0085 fatcat:6skxvp52f5efxpjmgnuhweqs4i