Furan: a critical heat induced dietary contaminant
Abstract
The presence of
- This article is part of the themed collection: The Maillard reaction in food and nutrition
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* Corresponding authors
a
Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago, Chile
E-mail:
msmariot@uc.cl
Fax: +56-2-3547962
Tel: +56-2-3541269
b National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, Søborg, Copenhagen, Denmark
c Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Lira 40, Santiago, Chile
d ASIS-UC Interdisciplinary Research Program on Tasty and Healthy Foods, Pontificia Universidad Católica de Chile, Casilla 306, Correo 22, Santiago, Chile
The presence of
M. S. Mariotti, K. Granby, J. Rozowski and F. Pedreschi, Food Funct., 2013, 4, 1001 DOI: 10.1039/C3FO30375F
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