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dc.contributor.authorArisseto, A. P.; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2023-01-18T19:00:41Z-
dc.date.availablePT_Br
dc.date.available2023-01-18T19:00:41Z-
dc.date.copyright-
dc.date.issued2012-
dc.identifierPT_Br
dc.identifier.citationFood Aditives and Contaminants, Part A, v.29, n.12, p.1832-1839, 2012.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/567-
dc.description.abstractSelected commercial processed foods available in the Brazilian market (306 samples) were analysed for furan content using a validated gas chromatography-mass spectrometry method preceded by headspace solid phase micro-extraction (HS-SPME-GC/MS). Canned and jarred foods, including vegetable, meat, fruit and sweet products, showed levels up to 32.8 mgkg 1, with the highest concentrations observed in vegetables and meats. For coffee, furan content ranged from 253.0 to 5021.4 mgkg 1 in the roasted ground coffee and from not detected to 156.6 mgkg 1 in the beverage. For sauces, levels up to 138.1 mgkg 1 were found. In cereal-based products, the highest concentrations (up to 191.3 mgkg 1) were observed in breakfast cereal (corn flakes), cracker (cream crackers) and biscuit (wafer). In general, these results are comparable with those reported in other countries and will be useful for a preliminary estimate of the furan dietary intake in Brazil.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherTaylor & Francispt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectGC/MSpt_BR
dc.subjectProcess contaminantspt_BR
dc.subjectCanned foodspt_BR
dc.subjectCoffeept_BR
dc.subjectBakery productspt_BR
dc.titleOccurrence of furan in commercial processed foods in Brazilpt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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dc.subject.wosPT_Br
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