Furan in coffee: Pilot studies on formation during roasting and losses during production steps and consumer handling

Food Additives and Contaminants - Part A

Volumn 27, Issue 3, 2010, Pages 283-290

  Guenther, H ^a   Hoenicke, K ^b   Biesterveld, S ^c   Gerhard Rieben, E ^d   Lantz, I ^e  

^a AIRBUS OPERATIONS GMBH   (Germany)

^b Eurofins Medinet Inc   (Germany)

^c SaraLee/DE NV   (Netherlands)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

^e TCHIBO GMBH   (Germany)

Author keywords

Coffee; Gas chromatography mass spectrometry (GC MS); Process contaminants

Indexed keywords

ACRYLAMIDE; FURAN;

ARTICLE; BREWING; CHEMICAL ANALYSIS; CHEMICAL REACTION KINETICS; COFFEE; CONCENTRATION (PARAMETERS); CONSUMER ATTITUDE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD HANDLING; FOOD INTAKE; FOOD STORAGE; GRINDING; HEAT TREATMENT; PILOT STUDY; PRIORITY JOURNAL; SHELF LIFE; VOLATILIZATION;

EID: 76649090325     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440040903317505     Document Type: Article

References (8)

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