Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions-Reference-Cited by-同舟云学术

Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions

Published:2012-10-01 Issue:40 Volume:60 Page:10162-10169
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mariotti María¹,Granby Kit²,Fromberg Arvid²,Risum Jørgen²,Agosin Eduardo¹³,Pedreschi Franco¹³

Affiliation:

1. Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile (PUC), Box 306, 6904411 Santiago, Chile

2. National Food Institute, Technical University of Denmark (DTU), Mørkhøj Bygade 19, Søborg, DK-2860 Copenhagen, Denmark

3. ASIS-UC Interdisciplinary Research Program on Tasty and Healthy Foods, Pontificia Universidad Católica de Chile (PUC), Casilla 306, Correo 22 Santiago, Chile

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3022699

Reference41 articles.

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

2. International Agency for Research on Cancer (IARC), World Health Organization (WHO). Dry-Cleaning, Some Chlorinated Solvents and Other Industrial Chemicals (IARC Monographs on the Evaluation of the Carcinogenic Risks to Humans);IARC, WHO:Lyon, France, 1995; Vol.63, pp394–407.

3. Some factors affecting the formation of furan in heated foods

4. Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling

5. Impact of various food ingredients on the retention of furan in foods

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