Influence of lipid content and stirring behaviour on furan and furan derivative exposure in filter coffee.

Rahn, Anja; Fankhauser, Nina; Yeretzian, Chahan

Rahn, Anja; Fankhauser, Nina; Yeretzian, Chahan.

Afiliación

Rahn A; Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center & Analytical Technologies, Wädenswil, Switzerland. Electronic address: rahj@zhaw.ch.
Fankhauser N; Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center & Analytical Technologies, Wädenswil, Switzerland. Electronic address: fank@zhaw.ch.
Yeretzian C; Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center & Analytical Technologies, Wädenswil, Switzerland. Electronic address: yere@zhaw.ch.

Food Chem ; 286: 22-28, 2019 Jul 15.

Article en En | MEDLINE | ID: mdl-30827599

Asunto(s)

Café/química; Furanos/química; Lípidos/química; Café/metabolismo; Furanos/análisis; Cromatografía de Gases y Espectrometría de Masas; Temperatura

Palabras clave

2,3-Dimethylfuran (PubChem CID: 34337); 2,5-Dimethylfuran (PubChem CID: 12266); 2-Methylfuran (PubChem CID: 10797); 3-Methylfuran (PubChem CID: 13587); Coffee; Coffee condiments; Consumer exposure; Cream; Furan; Furan (PubChem CID: 8029); Furan-d(4) (PubChem CID: 2733420); Methylfuran; Milk

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Café / Furanos / Lípidos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google