Factors affecting thermally induced furan formation

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 20, 2008, Pages 9490-9494

  Fan, Xuetong ^a   Huang, Lihan ^a   Sokorai, Kimberly J B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Ascorbic acid; Furan; Heat; pH; Phosphate; Sugars; Temperature

Indexed keywords

ASCORBIC ACID; CARBOHYDRATE; FURAN; FURAN DERIVATIVE; LINOLEIC ACID; PHOSPHATE;

APPLE; ARTICLE; BEVERAGE; CHEMISTRY; EVALUATION; FOOD HANDLING; HEAT; METHODOLOGY; PH;

ASCORBIC ACID; BEVERAGES; CARBOHYDRATES; FOOD HANDLING; FURANS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LINOLEIC ACID; MALUS; PHOSPHATES;

MALUS X DOMESTICA;

EID: 55549126500     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801612c     Document Type: Article

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