Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins.

@article{OwczarekFendor2011FuranFF,
  title={Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins.},
  author={Agnieszka Owczarek-Fendor and B. De Meulenaer and G. Scholl and A. Adams and Fien Van Lancker and G. Eppe and E. De Pauw and M. Scippo and N. de Kimpe},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 6},
  pages={
          2368-76
        }
}
The formation of furan upon sterilization of a lipid-containing starch gel was investigated in the presence of various antioxidants, namely, α-tocopherol, β-carotene, and ascorbic acid, with and without proteins. Results indicated that α-tocopherol did not significantly influence furan formation from oxidized lipids. β-Carotene, suggested previously to be a furan precursor itself, did influence the generation of furan in a concentration-dependent manner, although to a limited extent… Expand
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