| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538775 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠We created starch-based model food system to define better furan formation in food. ⺠Furan was studied in the systems containing carbohydrates without and with proteins, ascorbic acid or soybean oil. ⺠The most efficient carbohydrate was lactose at pH 6. ⺠Presence of proteins increased significantly the amounts of furan. ⺠A synergistic effect between sugars and highly oxidised lipids was observed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Agnieszka Owczarek-Fendor, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, Norbert De Kimpe,