Effect of pH, temperature and heating time on the formation of furan in sugar–glycine model systems-Reference-Cited by-同舟云学术

Effect of pH, temperature and heating time on the formation of furan in sugar–glycine model systems

Published:2013-06 Issue:2 Volume:2 Page:87-92
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Nie Shaoping,Huang Jungen,Hu Jielun,Zhang Yanan,Wang Sunan,Li Chang,Marcone Massimo,Xie Mingyong

Funder

National Natural Science Foundation of China

National Basic Research Program of China (973 program)

Training Project of Young Scientists of Jiangxi Province

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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4. 11th Report on Carcinogens;US Department of Health and Human Service (DHHS),2005

5. Toxicology and carcinogenesis studies of furan (CAS No.110-00-9) in F344/N rats and B6C3Fl mice (gavage studies). NTP Technical Report No. 402;NTP,1993

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