Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9579-9586

  Owczarek Fendor, Agnieszka ^a   De Meulenaer, Bruno ^a   Scholl, Georges ^b   Adams, An ^a   Van Lancker, Fien ^a   Yogendrarajah, Pratheeba ^a   Uytterhoeven, Veronique ^a   Eppe, Gauthier ^b   De Pauw, Edwin ^b   Scippo, Marie Louise ^b   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

2 butenal; Furan; lipid oxidation; oils; R linolenic acid; simple baby food model system; SPME GC MS; starch; unsaturated fatty acids

Indexed keywords

2-BUTENAL; FURAN; LINOLENIC ACIDS; LIPID OXIDATION; OILS; SIMPLE BABY FOOD MODEL SYSTEM; SPME-GC-MS;

AROMATIC COMPOUNDS; OILSEEDS; ORGANIC POLLUTANTS; OXIDATION; STARCH; VEGETABLE OILS;

UNSATURATED FATTY ACIDS;

FAT; FURAN DERIVATIVE;

ARTICLE; CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION;

EMULSIONS; FATS; FURANS; OXIDATION-REDUCTION;

BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS;

EID: 77956249128     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101671u     Document Type: Article

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