Effect of pH, temperature and heating time on the formation of furan from typical carbohydrates and ascorbic acid

Journal of Food, Agriculture and Environment

Volumn 11, Issue 1, 2013, Pages 121-125

  Nie, Shao Ping ^a   Huang, Jun Gen ^a   Hu, Jie Lun ^a   Zhang, Ya Nan ^a   Wang, Sunan ^b   Li, Chang ^a   Marcone, Massimo F ^b   Xie, Ming Yong ^a  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Ascorbic acid; Furan formation; HS GC MS; Model systems; Typical carbohydrates

Indexed keywords

ASCORBIC ACID; FRUCTOSE; FURAN; GLUCOSE; SUCROSE;

ARTICLE; CALIBRATION; FOOD PROCESSING; HEATING; MASS FRAGMENTOGRAPHY; PH; TEMPERATURE;

EID: 84874522063     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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