Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/406
Título: Investigation on Furan Levels in Pressure-Cooked Foods
Autor(es): Arisseto, Adriana P.
Vicente, Eduardo
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 classi􀄕ed 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 quanti􀄕cation in the pressure-cooked samples. No furan has either been found in reheated samples aer 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.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/406
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