Acrylamide increases and furanoic compounds decrease in plant-based meat alternatives during pan-frying

Author:

Pospiech JonasORCID,Hoelzle Eva,Schoepf Alena,Melzer TanjaORCID,Granvogl Michael,Frank JanORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food;Delatour;Food Chemistry,2020

2. DIN 32645:1994–05 Chemical analysis - Decision limit, detection limit and determination limit under repeatability conditions - Terms, methods, evaluation;Deutsches Institut für Normung,2008

3. Human exposure and internal dose assessments of acrylamide in food;Dybing;Food and Chemical Toxicology,2005

4. Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides, and ethers evaluated by JECFA at the 65th meeting and reevaluated at the 69th meeting;EFSA (European Food Safety Authority);European Food Safety Authority Journal,2011

5. EFSA Panel on Contaminants in the Food Chain (2015). Scientific opinion on acrylamide in food. EFS2 2015, 13, 4104. Doi: 10.2903/j.efsa.2015.4104.

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