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Food Additives & Contaminants: Part A Volume 26, 2009 - Issue 6
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Original Articles

Effect of cooking or handling conditions on the furan levels of processed foods

T.-K. Kim Department of Food Science and Technology, Dongguk University, 26, 3-Ga, Pil-dong, Chung-gu, Seoul 100-715, Republic of Korea
,
Y.-K. Lee Department of Food Science and Technology, Dongguk University, 26, 3-Ga, Pil-dong, Chung-gu, Seoul 100-715, Republic of Korea
,
Y.S. Park Functional Food Research Center, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Republic of Korea
&
K.-G. Lee Department of Food Science and Technology, Dongguk University, 26, 3-Ga, Pil-dong, Chung-gu, Seoul 100-715, Republic of KoreaCorrespondence[email protected]
Pages 767-775 | Received 16 Dec 2008, Accepted 24 Jan 2009, Published online: 23 Jun 2009

References

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  • Roberts , D , Crews , C , Grundy , H , Mills , C and Matthews , W . 2008 . Effect of consumer cooking on furan in convenience foods . Food Addit Contam , 25 : 25 – 31 .
  • US Food and Drug Administration. 2004. Exploratory data on furan in food. USFDA, Washington DC. Available from: http://www.cfsan.fda.gov/~dms/furan.html/
  • Zoller , O , Sager , F and Reinhard , H . 2007 . Furan in food: Headspace method and product survey . Food Addit Contam , 24 ( S1 ) : 91 – 107 .

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