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Food Additives & Contaminants: Part A Volume 32, 2015 - Issue 2
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Original Articles

Furan formation during storage and reheating of sterilised vegetable purées

Stijn PalmersLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Heverlee, BelgiumView further author information
,
Tara GrauwetLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Heverlee, BelgiumView further author information
,
Carolien BuvéLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Heverlee, BelgiumView further author information
,
Lore Van de VondelLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Heverlee, BelgiumView further author information
,
Biniam T. KebedeLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Heverlee, BelgiumView further author information
,
Marc E. HendrickxLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Heverlee, BelgiumView further author information
&
Ann Van LoeyLaboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (MS), KU Leuven, Heverlee, BelgiumCorrespondence[email protected]
View further author information
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Pages 161-169 | Received 09 Nov 2014, Accepted 12 Dec 2014, Published online: 21 Jan 2015

Citations (16)

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Read on this site (4)

Zahra Batool, Dan Xu, Xia Zhang, Xiaoxi Li, Yuting Li, Zhiyi Chen, Bing Li & Lin Li. (2021) A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods. Critical Reviews in Food Science and Nutrition 61:3, pages 395-406.
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Ulrike Mayerhofer, Christoph Czerwenka, Kristina Marchart, Johann Steinwider & Daniela Hofstaedter. (2019) Dietary exposure to furan of the Austrian population. Food Additives & Contaminants: Part A 36:11, pages 1637-1646.
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Stijn Palmers, Tara Grauwet, Laura Vanden Avenne, Thomas Verhaeghe, Biniam T. Kebede, Marc E. Hendrickx & Ann Van Loey. (2016) Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods. Food Additives & Contaminants: Part A 33:4, pages 612-622.
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Stijn Palmers, Tara Grauwet, Carolien Buvé, Koen Vanratingen, Biniam T. Kebede, Peter Goos, Marc E. Hendrickx & Ann Van Loey. (2016) Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems. Food Additives & Contaminants: Part A 33:2, pages 193-206.
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Articles from other publishers (12)

Min-Ju Kim, Hyeon-Hee Park, BoKyung Moon, Sang Mi Lee & Young-Suk Kim. (2023) Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating. Food Chemistry 402, pages 134141.
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Rafaela Prata, Mateus Henrique Petrarca, José Teixeira Filho & Helena Teixeira Godoy. (2021) Simultaneous determination of furfural, 5-hydroxymethylfurfural and 4-hydroxy-2,5-dimethyl-3(2H)-furanone in baby foods available in the Brazilian market. Journal of Food Composition and Analysis 99, pages 103874.
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Maria Beatriz Abreu Gloria, Lilia Masson, Jaime Amaya-Farfan & Delia B. Rodriguez-Amaya. 2021. Chemical Changes During Processing and Storage of Foods. Chemical Changes During Processing and Storage of Foods 453 535 .
Beate Kettlitz, Gabriele Scholz, Viviane Theurillat, Jörg Cselovszky, Neil R. Buck, Sue O’ Hagan, Eva Mavromichali, Katja Ahrens, Karin Kraehenbuehl, Gabriella Scozzi, Markus Weck, Claudia Vinci, Marta Sobieraj & Richard H. Stadler. (2019) Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety 18:3, pages 738-752.
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Gabriele Scholz & Richard H. Stadler. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 532 542 .
Burçe Ataç Mogol & Vural Gökmen. 2019. Chemical Hazards in Thermally-Processed Foods. Chemical Hazards in Thermally-Processed Foods 87 105 .
Marine Lambert, Chanthadary Inthavong, Caroline Desbourdes, Frédéric Hommet, Véronique Sirot, Jean-Charles Leblanc, Marion Hulin & Thierry Guérin. (2018) Levels of furan in foods from the first French Total Diet Study on infants and toddlers. Food Chemistry 266, pages 381-388.
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Mohammad Alizadeh, Meisam Barati, Sevda Saleh-Ghadimi, Neda Roshanravan, Reihaneh Zeinalian & Masoumeh Jabbari. (2018) Industrial furan and its biological effects on the body systems. Journal of Food Biochemistry 42:5, pages e12597.
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Helle Katrine Knutsen, Jan Alexander, Lars Barregård, Margherita Bignami, Beat Brüschweiler, Sandra Ceccatelli, Bruce Cottrill, Michael Dinovi, Lutz Edler, Bettina Grasl‐Kraupp, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Carlo Stefano Nebbia, Isabelle P Oswald, Annette Petersen, Martin Rose, Alain‐Claude Roudot, Tanja Schwerdtle, Christiane Vleminckx, Günter Vollmer, Kevin Chipman, Bruno De Meulenaer, Michael Dinovi, Wim Mennes, Josef Schlatter, Dieter Schrenk, Katleen Baert, Bruno Dujardin & Heather Wallace. (2017) Risks for public health related to the presence of furan and methylfurans in food. EFSA Journal 15:10.
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J. Hradecky, E. Kludska, B. Belkova, M. Wagner & J. Hajslova. (2017) Ohmic heating: A promising technology to reduce furan formation in sterilized vegetable and vegetable/meat baby foods. Innovative Food Science & Emerging Technologies 43, pages 1-6.
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Adriana Pavesi Arisseto. 2016. Food Hygiene and Toxicology in Ready-to-Eat Foods. Food Hygiene and Toxicology in Ready-to-Eat Foods 383 396 .
Stijn Palmers, Tara Grauwet, Miete Celus, Scheling Wibowo, Biniam T. Kebede, Marc E. Hendrickx & Ann Van Loey. (2015) A kinetic study of furan formation during storage of shelf-stable fruit juices. Journal of Food Engineering 165, pages 74-81.
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