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|Título:||Investigation on Furan Levels in Pressure-Cooked Foods|
|Autor(es):||Arisseto, Adriana P.|
Toledo, Maria Cecília F.
|Data do documento:||2013|
|Citação:||International Journal of Food Science, 2013, 4p. http://dx.doi.org/10.1155/2013/904349|
|Resumo:||Furan is a food processing contaminant classied as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantication in the pressure-cooked samples. No furan has either been found in reheated samples aer 24 hours under cold storage. Although levels up to 173 𝜇𝜇g/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.|
|Aparece nas coleções:||Artigos cientificos|
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