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A review of the occurrence, formation and analysis of furan in heat-processed foods
Colin Crews,Laurence Castle +1 more
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TLDR
In this paper, a review on furan in foods, its metabolism and toxicity is presented, along with the precursors and chemical mechanisms that may be involved, and the prospects for limiting the occurrence, formation and retention of furans in foods are discussed.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.read more
Citations
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Complexity of coffee flavor: A compositional and sensory perspective
TL;DR: An overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee can be found in this article, where a large volume of research has been published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor.
Journal ArticleDOI
Food security: the challenge of increasing wheat yield and the importance of not compromising food safety.
Tanya Y. Curtis,Nigel G. Halford +1 more
TL;DR: Wheat yield must be increased while not compromising food safety, and the emerging problem of processing contaminants is reviewed, focussing in particular on acrylamide, a contaminant that forms from free asparagine and reducing sugars during high temperature cooking and processing.
Journal ArticleDOI
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
Francisco J. Barba,Francisco J. Barba,Netsanet Shiferaw Terefe,Roman Buckow,Dietrich Knorr,Vibeke Orlien +5 more
TL;DR: High pressure treatment has shown encouraging potential to manipulate the functionality, extractability, allergenicity and bioavailability of micronutrients and components in a diverse variety of foods, but the underlying principles and mechanisms are not yet fully understood and warrant further investigation.
Journal ArticleDOI
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods.
TL;DR: This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods.
Journal ArticleDOI
Characterization of Volatile and Semi‐Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography‐Mass Spectrometry
Tao Luo,Wenlai Fan,Yan Xu +2 more
TL;DR: In this article, the volatile and semi-volatile compounds of Chinese rice wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrum (GC-MS).
References
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Journal ArticleDOI
IARC Monographs on the Evaluation of Carcinogenic Risks to Humans
TL;DR: This timely monograph is a distillation of knowledge of hepatitis B, C and D, based on a review of 1000 studies by a small group of scientists, and it is concluded that hepatitis D virus cannot be classified as a human carcinogen.
Journal ArticleDOI
Origin and Mechanistic Pathways of Formation of the Parent Furan-A Food Toxicant
TL;DR: Among the model systems studied, ascorbic acid had the highest potential to produce furan, followed by glycolaldehyde/alanine > erythrose > ribose/serine > sucrose/Serine > fructose/serines > glucose/cysteine.
Journal ArticleDOI
Responses of the l5178y tk+/tk− mouse lymphoma cell forward mutation assay: III. 72 Coded chemicals
Douglas McGregor,Alison Brown,Pamela Cattanach,Ian Edwards,Douglas McBride,Colin Riach,William J. Caspary +6 more
TL;DR: Eighteen chemicals were tested for their mutagenic potential in the L5178Y tk+/− mouse lymphoma cell forward mutation assay by the use of procedures based upon those described by Clive and Spector and Clive et al.
Journal ArticleDOI
Furans in foods
TL;DR: Furan represent a class of compounds that have been reported in a wide variety of foods and possess unique sensory properties and can significantly contribute to food flavor.
Journal ArticleDOI
Furan Precursors in Food: A Model Study and Development of a Simple Headspace Method for Determination of Furan
Adam Becalski,Stephen W. Seaman +1 more
TL;DR: A model system was developed to investigate the origins offuran and two pathways of furan formation have been identified, the oxidation of polyunsaturated fatty acids at elevated temperatures, and the decomposition of ascorbic acid derivatives.
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Furan Precursors in Food: A Model Study and Development of a Simple Headspace Method for Determination of Furan
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