Furan formation in heat treated food products Identification
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Formation of furan and methylfuran from ascorbic acid in model systems and food.
Previous model studies have suggested ascorbic acid as one of the major sources of furan, a possibly hazardous compound found in thermally processed foods (e.g. canned products, jars). The study showed that about 2 mmol mol(-1) furan was obtained when dry-heating ascorbic acid, while much lower amounts were formed upon pressure cooking, i.e. 58 micromol mol(-1) at pH 4 and 3.7 micromol mol(-1) ...
متن کاملFuran 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 ...
متن کاملEffect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products – benefits and weak points
20 © 2009 VÚP Food Research Institute, Bratislava Thermal treatment, a common way of improving digestibility, safety and quality of many foods, is used for ages. Besides unambiguous desirable aspects of Maillard reaction associated with this treatment, which is responsible for the development of the brown colour and many sensorially active components of food, certain detrimental effects of this...
متن کاملEffect of Gamma Radiation on Furan Formation in Ready-to-Eat Products and their Ingredients
Besides meat as the major component, ready-to-eat (RTE) meat and poultry products often contain ingredients such as Na-ascorbate, Na-erythorbate, glucose, honey, corn syrup, and Na-nitrite. Furan is a potential carcinogen and information is needed on its formation in irradiated RTE products. In the present study, we investigated the generation of irradiation-induced furan in aqueous solutions o...
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