Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems-Reference-Cited by-同舟云学术

Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems

Published:2019-05-24 Issue:11 Volume:99 Page:4993-4999
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Guo Jun¹²³⁴,Zhao Runmin¹,Li Jiaqi¹,Wu Dongyan¹,Yang Qiyue¹,Zhang Yan⁵,Wang Shuo¹⁵

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and SafetyTianjin University of Science and Technology Tianjin China

2. Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University (BTBU) Beijing China

3. Demonstration Center of Food Quality and Safety Testing TechnologyTianjin University of Science and Technology Tianjin China

4. Tianjin Engineering Research Center of Safety Control Technology in Food Processing Tianjin China

5. Tianjin Key Laboratory of Food Science and health, School of MedicineNankai University Tianjin China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9739

Reference37 articles.

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3. Risks for public health related to the presence of furan and methylfurans in food;EFSA (European Food Safty Authority);EFSA J,2017

4. Detection of furan levels in select Chinese foods by solid phase microextraction–gas chromatography/mass spectrometry method and dietary exposure estimation of furan in the Chinese population

5. Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics

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