Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods-Reference-Cited by-同舟云学术

Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods

Published:2016-03-04 Issue: Volume: Page:1-11
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Palmers Stijn,Grauwet Tara,Vanden Avenne Laura,Verhaeghe Thomas,Kebede Biniam T.,Hendrickx Marc E.,Van Loey Ann

Funder

KU Leuven

KU Leuven Research Fund

Agency for Innovation by Science and Technology in Flanders (IWT)

Research Foundation Flanders (FWO)

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2016.1154613

Reference40 articles.

1. Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrumL. andAmaranthus cruentusL.) under six pretreatment methods before cooking

2. Furan Precursors in Food: A Model Study and Development of a Simple Headspace Method for Determination of Furan

3. Council of the European Communities. 2009. Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food.

4. Effect of pH and Pepsin Limited Hydrolysis on the Structure and Functional Properties of Soybean Protein Hydrolysates

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