Furan in Thermally Processed Foods - A Review

Furan in Thermally Processed Foods - A Review

Yun-Jeong Seok, Jae-Young Her, Yong-Gun Kim, Min Yeop Kim, Soo Young Jeong, Mina K. Kim, Jee-yeon Lee, Cho-il Kim, Hae-Jung Yoon and Kwang-Geun Lee Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea Bureau of Health Industry Promotion, Korea Health Industry De...

Thermally Processed Foods: Possible Health Implications

COST - 927 Thermally processed foods : possible health implications September 5 th - 6 th , 2007 Ebersberg – Germany

S (in order of presentation)

Risk assessment for infants exposed to furan from ready-to-eat thermally processed food products in Poland.

BACKGROUND Thermal processes and long storage of food lead to reactions between reducing sugars and amino acids, or with ascorbic acid, carbohydrates or polyunsaturated fatty acids. As a result of these reactions, new compounds are created. One of these compounds having an adverse effect on human health is furan. OBJECTIVE The aim of this paper was to estimate the infants exposure to furan fo...

Furan in Food – a Review

Vranová J., Ciesarová Z. (2009): Furan in food – a review. Czech J. Food Sci., 27: 1–10. Furan and its derivatives were identified in a small number of heat-treated foods back in the 60’s and 70’s. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as “possibly carcinogenic to ...