Furan in Food – a Review
نویسندگان
چکیده
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 human” by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan
منابع مشابه
Rapid and improved determination of furan in baby foods and infant formulas by headspace GC/MS.
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