Effect of consumer cooking on furan in convenience foods.

  title={Effect of consumer cooking on furan in convenience foods.},
  author={Dominic P T Roberts and Colin Crews and Helen H Grundy and Chris Mills and Wendy Matthews},
  journal={Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment},
  volume={25 1},
The effect of domestic preparation regimes on the level of the heat-formed toxicant furan was studied to provide useful information for exposure assessment and advice for manufacturers and consumers. Foods were cooked in a saucepan on a gas hob or microwaved and furan was determined by headspace sampling with gas chromatography-mass spectrometry. In general, furan levels did not decrease as much when foods were cooked in a microwave oven when compared with the same foods cooked in a saucepan… CONTINUE READING

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