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Effect of pH, temperature and heating time on the formation of furan in sugar–glycine model systems
来源：食品科学网 阅读量: 304 发表时间: 2017-03-07
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作者: Shaoping Nie a,∗, Jungen Huanga, Jielun Hua, Yanan Zhang a, Sunan Wang b, Chang Li a, Massimo Marcone b, Mingyong Xie a,∗∗
关键词: Furan; Heat processing; Sugar–glycine model systems; GC–MS
摘要:

Furan (C4H4O) has been classified as a possible animal and human carcinogen by many international agencies. The formation of furan in three sugar–glycine models using glucose, fructose, and sucrose was investigated using headspace gas chromatography mass

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