Effect of consumer cooking on furan in convenience foods - Archive ouverte HAL Access content directly
Journal Articles Food Additives and Contaminants Year : 2007

Effect of consumer cooking on furan in convenience foods

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Colin Crews
  • Function : Author
  • PersonId : 895707
Helen Grundy
  • Function : Author
  • PersonId : 895802
Craig Mills
  • Function : Author
  • PersonId : 895803
Wendy Matthews
  • Function : Author
  • PersonId : 895804

Abstract

The effect of domestic preparation regimes on the level of the heat-formed toxicant furan was studied to provide useful information for exposure assessment and advice for manufacturers and consumers. Foods were cooked in a saucepan on a gas hob, or microwaved and furan determined by headspace sampling and gas chromatography-mass spectrometry. In general furan levels did not decrease as much when foods were cooked in a microwave when compared to the same foods cooked in a saucepan. Furan levels decreased in most canned and jarred foods after heating in a saucepan. Low levels of furan in soups in cartons were not changed by any procedure. Furan decreased slightly in foods on standing before consumption but did so more rapidly on stirring. The levels also decreased slightly when foods were left to stand on plates, this observation is attributed to the volatility of furan.

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Dates and versions

hal-00577316 , version 1 (17-03-2011)

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Dominic Roberts, Colin Crews, Helen Grundy, Craig Mills, Wendy Matthews. Effect of consumer cooking on furan in convenience foods. Food Additives and Contaminants, 2007, 25 (01), pp.25-31. ⟨10.1080/02652030701551842⟩. ⟨hal-00577316⟩

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