Effect of sterilization conditions on the formation of furan and its derivatives in canned foods with different substrates

This study explored the effects of sterilization conditions on the formation of furan and its 10 derivatives in canned foods with a sterilizing value (F0) at 4. The contents of furans were determined by SPME arrow-GC-MS/MS, along with the furan precursors analyzed for elucidating the possible mechan...

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Detalles Bibliográficos
Autores principales: Tsao, Wen-Xuan, Chen, Bing-Huei, Kao, Tsai-Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9910292/
https://www.ncbi.nlm.nih.gov/pubmed/36753362
http://dx.doi.org/10.38212/2224-6614.3423

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9910292/
https://www.ncbi.nlm.nih.gov/pubmed/36753362
http://dx.doi.org/10.38212/2224-6614.3423

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