Determination of furan and its derivatives in preserved dried fruits and roasted nuts marketed in China using an optimized HS-SPME GC/MS method-Reference-Cited by-同舟云学术

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Determination of furan and its derivatives in preserved dried fruits and roasted nuts marketed in China using an optimized HS-SPME GC/MS method

Published:2020-07-19 Issue:10 Volume:246 Page:2065-2077
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Batool Zahra,Li Lin,Xu Dan,Wu Ming,Weng Longmei,Jiao Wenjuan,Cheng Hao,Roobab Umme,Zhang Xia,Li Xiaoxi,Liang Yi,Li Bing

Funder

Key Projects of Guangdong Natural Science Foundation

the 973 program

National Natural Science Foundation of China

YangFan Innovative and Enterpreneurial Research Team Project

National Key R & D Program of China

Key Project of Guangzhou S&T Program

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-020-03556-2.pdf

Reference40 articles.

1. Locas CP, Yaylayan VA (2004) Origin and mechanistic pathways of formation of the parent furan A food toxicant. J Agric Food Chem 52:6830–7683. https://doi.org/10.1021/jf0490403

2. Owczarek FA, Meulenaer BD, Scholl G, Adams A, Lancker FV, Yogendrarajah G, Eppe ED, Pauw ML, Kimpe MD (2012) Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids. Food Chem 133:816–821. https://doi.org/10.1016/j.foodchem.2012.01.098

3. Shen M, Liu Q, Jiang Y, Nie S, Zhang Y, Xie J (2015) Influences of operating parameters on the formation of furan during heating based on models of polyunsaturated fatty acids. J Food Sci 80(6):T1432–T1437. https://doi.org/10.1111/1750-3841.12864

4. Fromberg A, Mariotti MS, Pedreschi F, Fagt S, Granby K (2014) Furan and alkylated furans in heat processed food, including home cooked products. Czech J Food Sci 32:443–448. https://doi.org/10.17221/341/2013-cjfs

5. Limacher A, Kerler J, Davidek T, Schmalzried F, Blank I (2008) Formation of furan and methylfuran by Maillard-type reactions in model systems and food. J Agric Food Chem 56:3639–3647. https://doi.org/10.1021/jf800268t

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