Furan occurrence in starchy food model systems processed at high temperatures: Effect of ascorbic acid and heating conditions

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 40, 2012, Pages 10162-10169

  Mariotti, María ^a   Granby, Kit ^b   Fromberg, Arvid ^b   Risum, Jørgen ^b   Agosin, Eduardo ^a   Pedreschi, Franco ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

ascorbic acid; Furan; moisture; non enzymatic browning; oil uptake; starchy food model system

Indexed keywords

ASCORBIC ACIDS; FOOD MODEL SYSTEMS; FURAN; NON-ENZYMATIC BROWNING; OIL UPTAKES;

AROMATIC COMPOUNDS; CHEMICAL REACTIONS; KETONES; MOISTURE; OILS AND FATS; ORGANIC ACIDS; ORGANIC POLLUTANTS;

THERMAL PROCESSING (FOODS);

ASCORBIC ACID; FURAN; FURAN DERIVATIVE; STARCH;

ARTICLE; CHEMISTRY; COOKING; FLOUR; GLYCATION; HEAT; METHODOLOGY; WHEAT;

ASCORBIC ACID; COOKING; FLOUR; FURANS; HOT TEMPERATURE; MAILLARD REACTION; STARCH; TRITICUM;

EID: 84867345604     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3022699     Document Type: Article

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