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Analysis of the evolution of potential and free furfural compounds in the production chain of infant formula and risk assessment

  • Published:2022-01 Issue: Volume:368 Page:130814
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Shen Zhengchao,Ma Xin,Ali Muhammad Mujahid,Liang Jiang,Du Zhenxia

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Lactose hydrolysis and protein fortification pose an increased risk for the formation of maillard reaction products in uht treated milk products;Aktağ;Journal of Food Composition and Analysis,2019

2. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food;Abraham;Molecular Nutrition & Food Research,2011

3. The fate of furfurals and other volatile markers during the baking process of a model cookie;Ait Ameur;Food Chemistry,2008

4. Fast and easy multiresidue method employing acetonitrile extraction/partitioning and “dispersive solid-phase extraction” for the determination of pesticide residues in produce;Anastassiades;J. AOAC Int,2003

5. Study of Hydroxymethylfurfural Formation from Acid Degradation of the Amadori Product in Milk-Resembling Systems;And;Journal of Immunology,1998
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