Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099996 | Trends in Food Science & Technology | 2007 | 8 Pages |
Abstract
In 2004, the US-FDA announced the findings of its exploratory surveys of furan in selected foods. In the 3 years since, there have been a number of publications on furan in foods. This review looks at furan in foods, its metabolism and toxicity. The important factor of heating is explored along with the precursors and chemical mechanisms that may be involved. Finally, prospects for limiting the occurrence, formation and retention of furan in foods are discussed.
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
C. Crews, L. Castle,