| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5851528 | Food and Chemical Toxicology | 2013 | 7 Pages |
Abstract
⺠Furanic compounds as affected by cooking and handling conditions is firstly studied. ⺠Furanic compounds could be minimized by adjusting the cooking method and conditions. ⺠Oven-baking and microwaving are preferred for minimizing furanic compounds. ⺠Oven-baking and microwaving reduce volatile compounds characteristics of flavour. ⺠Conditions reducing furanic compounds but not volatile profile should be achieved.
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Authors
T. Pérez-Palacios, C. Petisca, R. Henriques, I.M.P.L.V.O. Ferreira,