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

Molecular Nutrition and Food Research

Volumn 53, Issue 12, 2009, Pages 1505-1511

  van Lancker, Fien ^a   Adams, An ^a   Owczarek, Agnieszka ^a   de Meulenaer, Bruno ^a   de Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Baby food; Furan; Lipids; Retention; Solid phase microextraction GC MS

Indexed keywords

CARCINOGEN; FURAN; FURAN DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; HYDROPHOBICITY; MASS FRAGMENTOGRAPHY; METHODOLOGY; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

CARCINOGENS, ENVIRONMENTAL; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD TECHNOLOGY; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROPHOBICITY; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

SPINACIA OLERACEA;

EID: 71149106666     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200800565     Document Type: Article

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