Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1337-1343

  Perez Palacios T ^a,b   Petisca, C ^a   Melo, A ^a   Ferreira, I M P L V O ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Coated deep fried products; Furanic compounds; Method optimisation; Process and consuming conditions; Response surface methodology

Indexed keywords

COATED DEEP-FRIED PRODUCTS; FURANIC COMPOUNDS; OPTIMISATIONS; PROCESS AND CONSUMING CONDITIONS; RESPONSE SURFACE METHODOLOGY;

ALDEHYDES; GAS CHROMATOGRAPHY; OPTIMIZATION; SODIUM CHLORIDE;

SURFACE PROPERTIES;

FURAN DERIVATIVE; FURFURAL; FURFURYL ALCOHOL; SODIUM CHLORIDE;

ABSORPTION; ARTICLE; CONTROLLED STUDY; FISH; FOOD INTAKE; FRYING; GAS CHROMATOGRAPHY; GRINDING; MASS SPECTROMETRY; MASTICATION; NONHUMAN; QUALITY CONTROL; RESPONSE SURFACE METHOD; SOLID PHASE MICROEXTRACTION;

ANIMALS; COOKING; FISHES; FOOD ANALYSIS; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SOLID PHASE MICROEXTRACTION;

EID: 84865782149     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.100     Document Type: Article

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