Mitigation strategies of furan and 5-hydroxymethylfurfural in food

Food Research International

Volumn 51, Issue 1, 2013, Pages 257-264

  Anese, Monica ^a   Suman, Michele ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b Barilla GR Flli SpA   (Italy)

Author keywords

5 hydroxymethylfurfural; Food; Furan; Reduction; Removal

Indexed keywords

5 HYDROXYMETHYL FURFURALS; AMMONIUM BICARBONATES; ASCORBIC ACIDS; COLON CANCER; COMBINED HEATING; COMMERCIAL FOODS; FINISHED PRODUCTS; FURAN; GENOTOXIC; HETEROCYCLIC COMPOUND; HUMAN CELLS; INTERNATIONAL AGENCY FOR RESEARCH ON CANCERS; MECHANISTIC PATHWAYS; MITIGATION STRATEGY; MUTAGENIC EFFECT; POST PROCESS; PREVENTIVE STRATEGIES; PROCESS VARIABLES; THERMAL IMPACTS; VACUUM TREATMENT;

AMINO ACIDS; AMMONIUM COMPOUNDS; DISEASES; FOOD PRODUCTS; INTERNATIONAL COOPERATION; MOLECULES; ORGANIC POLLUTANTS; REDUCTION; REMOVAL;

AROMATIC COMPOUNDS;

BACTERIA (MICROORGANISMS); RATTUS;

EID: 84872730682     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.024     Document Type: Review

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