Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate-Reference-Cited by-同舟云学术

Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate

Published:2020-01-31 Issue:8 Volume:68 Page:2562-2569
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kruszewski Bartosz¹^ORCID,Obiedziński Mieczysław Wiesław²

Affiliation:

1. Institute of Food Sciences, Department of Food Technology and Assessment, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland

2. Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences (LSUAS), Akademicka 14, 18-400 Łomża, Poland

Funder

Ministerstwo Nauki i Szkolnictwa Wyzszego

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00412

Reference41 articles.

1. A review of the occurrence, formation and analysis of furan in heat-processed foods

2. Furan in food: Headspace method and product survey

3. FAO/WHO. Joint FAO/WHO Codex Committee on Contaminants in Foods (JECFA). Discussion Paper on Furan: The Hague, March 21–25, 2011.

4. Analysis of furan in heat-processed foods in China by automated headspace gas chromatography-mass spectrometry (HS-GC-MS)

5. Analysis of furan in heat-processed foods consumed in Korea using solid phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS)

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