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

@article{Kim2009EffectOC,
  title={Effect of cooking or handling conditions on the furan levels of processed foods.},
  author={T-K Kim and Yong-Keun Lee and Young Sig Park and K A Lee},
  journal={Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment},
  year={2009},
  volume={26 6},
  pages={767-75}
}
The aim of this study was to investigate the possible effects of cooking or handling conditions on the concentration of furan in processed foods. The analytical method used to analyse furan levels in foods was optimized based on solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In baby soups, the concentration of furan decreased by up to 22% after opening a lid for 10 min. In the baby food in retort packaging, the level of furan was reduced by 15-33% after heating… CONTINUE READING
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