A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying-Reference-Cited by-同舟云学术

A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying

Published:2016-11-25 Issue:1 Volume:82 Page:232-239
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mariotti-Celis María S.¹,Zúñiga Rommy N.²,Cortés Pablo³⁴,Pedreschi Franco⁴

Affiliation:

1. Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación; Univ. Tecnológica Metropolitana; Ignacio Valdivieso 2409, San Joaquín, P.O. Box 8940577 Santiago Chile

2. Dept. de Biotecnología; Univ. Tecnológica Metropolitana; Las Palmeras 3360, P.O. Box 7800003 Santiago Chile

3. Escuela de Nutrición y Dietética; Univ. Finis Terrae; Avenida Pedro de Valdivia 1509, Providencia, P.O. Box 7501015 Santiago Chile

4. Dept. de Ingeniería Química y Bioprocesos; Pontificia Univ. Católica de Chile; P.O. Box 306 Santiago 6904411 Chile

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13552/fullpdf

Reference56 articles.

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2. Furan precursors in food: a model study and development of a simple headspace method for determination of furan;Becalski;J AOAC Intl,2005

3. A new look at the chemistry and physics of deep-fat frying;Blumenthal;J Food Technol,1991

4. Measurement of colour parametrs as index of the hydroxymethylfurfural content in the UHT sterilised milk during its storage;Cais-Sokolinska;Elec J Pol Agric Univ,2004

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