Review on Furan as a Food Processing Contaminant: Identifying Research Progress and Technical Challenges for Future Research.
J Agric Food Chem
; 71(13): 5093-5106, 2023 Apr 05.
Article
em En
| MEDLINE
| ID: mdl-36951248
ABSTRACT
A wide range of food processing contaminants (FPCs) are usually formed while thermal processing of food products. Furan is a highly volatile compound among FPCs and could be formed in a variety of thermally processed foods. Therefore, identification of possible reasons of furan occurrence in different thermally processed foods, identification of the most consequential sources of furan exposure, factors impacting its formation, and its detection by specific analytical approaches are necessary to indicate gaps and challenges for future research findings. Furthermore, controlling furan formation in processed foods on a factory scale is also challenging, and research advancements are still ongoing in this context. Meanwhile, understanding adverse effects of furan on human health on a molecular level is necessary to gain insights into human risk assessment.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Contaminação de Alimentos
/
Manipulação de Alimentos
Tipo de estudo:
Etiology_studies
/
Prognostic_studies
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Risk_factors_studies
Limite:
Humans
Idioma:
En
Ano de publicação:
2023
Tipo de documento:
Article