Importance of Fat Oxidation in Starch-Based Emulsions in the Generation of the Process Contaminant Furan-Reference-Cited by-同舟云学术

Importance of Fat Oxidation in Starch-Based Emulsions in the Generation of the Process Contaminant Furan

Published:2010-08-06 Issue:17 Volume:58 Page:9579-9586
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Owczarek-Fendor Agnieszka¹,De Meulenaer Bruno¹,Scholl Georges²,Adams An³,Van Lancker Fien³,Yogendrarajah Pratheeba¹,Uytterhoeven Veronique¹,Eppe Gauthier²,De Pauw Edwin²,Scippo Marie-Louise⁴,De Kimpe Norbert³

Affiliation:

1. Department of Food Safety and Food Quality, nutriFOODchem unit, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium

2. CART, Mass Spectrometry Laboratory, Department of Chemistry, Faculty of Science, University of Liège, Allée de la Chimie 3, B-6c Sart-Tilman, B-4000 Liège, Belgium

3. Department of Sustainable Organic Chemistry and Technology, Ghent University, Coupure links 653, B-9000 Ghent, Belgium

4. CART, Laboratory of Food Analysis, Department of Food Science, Faculty of Veterinary Medicine, University of Liège, Boulevard de Colonster 20, B-43bis Sart-Tilman, B-4000 Liège, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101671u

Reference30 articles.

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2. U.S. Food and Drug Administartion (FDA). Exploratory data on furan in food, 2004; available athttp://www.fda.gov/OHRMS/DOCKETS/AC/04/briefing/4045b2_09_furan%20data.pdf(accessed July 12, 2010).

3. Formation of furan and methylfuran from ascorbic acid in model systems and food

4. Quantitation of Furan and Methylfuran Formed in Different Precursor Systems by Proton Transfer Reaction Mass Spectrometry

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