Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food-Reference-Cited by-同舟云学术

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Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food

Published:2020-01 Issue: Volume:303 Page:125406
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Delatour Thierry,Huertas-Pérez José F.,Dubois Mathieu,Theurillat Xanthippe,Desmarchelier Aurélien,Ernest Marion,Stadler Richard H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α, β-unsaturated aldehydes;Adams;Journal of Agricultural and Food Chemistry,2011

2. Parameters affecting the exposure to furfuryl alcohol from coffee;Albouchi;Food and Chemical Toxicology,2018

3. Antioxidant properties of ready-to-drink coffee brews;Anese;Journal of Agricultural and Food Chemistry,2003

4. Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from D-glucose and sucrose;Antal;Carbohydrates Research,1990

5. Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish population;Arribas-Lorenzo;Food and Chemical Toxicology,2010

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