Effect of cooking or handling conditions on the furan levels of processed foods

Food Additives and Contaminants - Part A

Volumn 26, Issue 6, 2009, Pages 767-775

  Kim, T K ^a   Lee, Y K ^a   Park, Y S ^b   Lee, K G ^a  

^a Dongguk University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Cooking; Furan; Gas chromatography mass spectrometry (GC MS); Processed foods; Solid phase microextraction (SPME)

Indexed keywords

FURAN;

ARTICLE; ARTIFICIAL MILK; BABY FOOD; BEVERAGE; CANNED FOOD; CEREAL; COFFEE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; EVAPORATION; FOOD ANALYSIS; FOOD HANDLING; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; PRIORITY JOURNAL; PROCESS OPTIMIZATION; RICE; ROOM TEMPERATURE; SOLID PHASE MICROEXTRACTION; VEGETABLE;

EID: 70849127326     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030902774656     Document Type: Article

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