Potential of furan formation in hazelnuts during heat treatment

Food Additives and Contaminants

Volumn 24, Issue SUPPL. 1, 2007, Pages 136-142

  Senyuva, H Z ^a   Gokmen V ^b  

^a SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Furan; Furan precursors; Hazelnut; Roasting; Thermal processing

Indexed keywords

ALANINE; FATTY ACID; FURAN; GLUCOSE; LINOLEIC ACID; THREONINE;

CONCENTRATION (PARAMETERS); CONFERENCE PAPER; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; GLYCATION; HAZELNUT; HEATING; HIGH TEMPERATURE PROCEDURES; LIPID COMPOSITION; PRIORITY JOURNAL;

AMINO ACIDS; ASCORBIC ACID; CARCINOGENS, ENVIRONMENTAL; COOKERY; CORYLUS; FATTY ACIDS, NONESTERIFIED; FRUCTOSE; FURANS; GLUCOSE; HEAT; LIPIDS; SUCROSE;

CORYLUS;

EID: 34547912164     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701315313     Document Type: Conference Paper

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