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Volumn 2, Issue 4, 2007, Pages 429-433

Furan in coffee and other foodstuffs;Furan in Kaffee und Anderen Lebensmitteln

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EID: 38949211370     PISSN: 16615751     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00003-007-0233-4     Document Type: Article
Times cited : (10)

References (15)
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    • Bianchi, F., Careri, M., Mangia, A. und Musci, M. (2006) Development and validation of a solid phase micro-extraction-gas chromatography-mass spectrometry method for the determination of furan in baby-food. J Chromatogr 1102:268-272.
    • (2006) J Chromatogr , vol.1102 , pp. 268-272
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  • 2
    • 25844497817 scopus 로고    scopus 로고
    • Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing
    • Fan, X. (2005) Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing. J Agr Food Chem 53: 7826-7831.
    • (2005) J Agr Food Chem , vol.53 , pp. 7826-7831
    • Fan, X.1
  • 3
    • 0013772228 scopus 로고
    • Volatile constituents of coffee. IV. Furanic and pyrrolic compounds
    • Gianturco, M. A., Giammarino, A. S., Friedel, P. und Flanagan, V. (1964) Volatile constituents of coffee. IV. Furanic and pyrrolic compounds. Tetrahedron 20:2951-2961.
    • (1964) Tetrahedron , vol.20 , pp. 2951-2961
    • Gianturco, M.A.1    Giammarino, A.S.2    Friedel, P.3    Flanagan, V.4
  • 4
    • 21144436383 scopus 로고    scopus 로고
    • Rapid determination of furan in heated food-stuffs by isotope dilution solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS)
    • Goldmann, T., Perisset, A., Scaulan, F. und Stader, R. H. (2005) Rapid determination of furan in heated food-stuffs by isotope dilution solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). The Analyst 130: 878-883.
    • (2005) The Analyst , vol.130 , pp. 878-883
    • Goldmann, T.1    Perisset, A.2    Scaulan, F.3    Stader, R.H.4
  • 5
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    • IARC International Agency for Research on Cancer, IARC Lyon, France
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    • (1995) Monographs on the evaluation of carcinogenic risks to humans , vol.63 , pp. 3194-6407
  • 6
    • 33947446643 scopus 로고
    • The volatile constituents of roasted coffee
    • Johnston, W. und Frey, C. N. (1938) The volatile constituents of roasted coffee. J Am Chem Soc 60:1624-1627.
    • (1938) J Am Chem Soc , vol.60 , pp. 1624-1627
    • Johnston, W.1    Frey, C.N.2
  • 9
    • 7244221416 scopus 로고    scopus 로고
    • Origin and mechanistic pathways of formation of parent furan - A food toxicant
    • Locas, C. P. und Yaylayan, V. A. (2004) Origin and mechanistic pathways of formation of parent furan - A food toxicant. J Agr Food Chem 52: 6830-6836.
    • (2004) J Agr Food Chem , vol.52 , pp. 6830-6836
    • Locas, C.P.1    Yaylayan, V.A.2
  • 10
    • 33746210151 scopus 로고    scopus 로고
    • Maillard-Reaktionsprodukte in Lebensmitteln: Mögliche gesundheitliche Bedeutung.
    • Maslo, R. (2006) Maillard-Reaktionsprodukte in Lebensmitteln: Mögliche gesundheitliche Bedeutung. J Verbr Lebensm 1:125-134.
    • (2006) J Verbr Lebensm , vol.1 , pp. 125-134
    • Maslo, R.1
  • 11
    • 0345887109 scopus 로고
    • Mass-spectrometric determination of the volatile components from ground coffee
    • Merritt, M. C., Bazinet, M. L., Sullivan, J. H., und Robertson, D. H. (1963) Mass-spectrometric determination of the volatile components from ground coffee. J Agr Food Chem 11:152-155.
    • (1963) J Agr Food Chem , vol.11 , pp. 152-155
    • Merritt, M.C.1    Bazinet, M.L.2    Sullivan, J.H.3    Robertson, D.H.4
  • 12
    • 0003541547 scopus 로고
    • Toxicology and carcinogenis studies of furan in F344/N rats and B6C3F1 mice (gavage studies)
    • NTP National Toxicology Program, No. 402, US Department of Health Service, National Institutes of Health, Research Triangle Park, NC
    • NTP (National Toxicology Program) (1993) Toxicology and carcinogenis studies of furan in F344/N rats and B6C3F1 mice (gavage studies), NTP Technical Report No. 402., US Department of Health Service, National Institutes of Health, Research Triangle Park, NC.
    • (1993) NTP Technical Report
  • 13
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    • Untersuchungen über die chemischen Vorgänge beim Altern von Röstkaffee. Gaschromatographische Analyse der leichtflüchtigen Aromabestandteile. Z Lebensmitteluntersuchung und
    • Radtke R., Siriicgeb, R., Mottr, W. und Heiss, R. (1963) Untersuchungen über die chemischen Vorgänge beim Altern von Röstkaffee. Gaschromatographische Analyse der leichtflüchtigen Aromabestandteile. Z Lebensmitteluntersuchung und -Forschung 119:293-302.
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    • Radtke, R.1    Siriicgeb, R.2    Mottr, W.3    Heiss, R.4
  • 14
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    • U.S. Food and Drug Administration, center for food safety and applied nutrition (1994). http:/www.cfsan.fda.gov/~dms/furan.html
    • (1994)
  • 15
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    • Precursor, formation, and determination of furan in food
    • Yaylayan, V. A. (2006) Precursor, formation, and determination of furan in food. J Verbr Lebensm 1: 5-9.
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    • Yaylayan, V.A.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.