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Furan in heat processed food products including home cooked food products and ready‐to‐eat products

2009; European Food Safety Authority; Volume: 6; Issue: 9 Linguagem: Inglês

10.2903/sp.efsa.2009.en-1

2397-8325

Arvid Fromberg, Sisse Fagt, Kit Granby,

Effects and risks of endocrine disrupting chemicals

EFSA Supporting PublicationsVolume 6, Issue 9 1E External scientific reportOpen Access Furan in heat processed food products including home cooked food products and ready-to-eat products Arvid Fromberg, Arvid Fromberg DTU- National Food InstituteSearch for more papers by this authorSisse Fagt, Sisse Fagt DTU- National Food InstituteSearch for more papers by this authorKit Granby, Kit Granby DTU- National Food InstituteSearch for more papers by this author Arvid Fromberg, Arvid Fromberg DTU- National Food InstituteSearch for more papers by this authorSisse Fagt, Sisse Fagt DTU- National Food InstituteSearch for more papers by this authorKit Granby, Kit Granby DTU- National Food InstituteSearch for more papers by this author First published: 02 December 2009 https://doi.org/10.2903/sp.efsa.2009.EN-1Citations: 15 This external report is not an EFSA output as such but the output of a scientific or technical project that EFSA has funded to support its work in accordance with Article 36 of its Founding Regulation. The report was produced by the beneficiaries of an EFSA grant following a call for proposals published on the EFSA website and is published here to help keep the public informed of developments related to EFSA™s scientific work. EFSA reserves its rights, view and position as regards the issues addressed and conclusions reached in the present document, without prejudice to the rights of the authors. Published date: 2 December 2009 Question number: EFSA-Q-2009-00846 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat References Anon 1972 Ingeborg Suhr Mad. Suhr's school of home economics (Eds). Gjellerup, Copenhagen, 1972. Crews, C. & Castle, L. (2007) A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends in Food Science & Technology 18: 365– 372. Crews, C., Hasnip, S., Roberts, D.P.T & Castle, L. (2007) Factors affecting the analysis of furan in heated foods. Food Additives and Contaminants, 24 (S1): 108– 113. Dansukker 2009. Sommer Hjemmelavet er nemt… supernemt. http://www.dansukker.com/Admin/Public/Cart.aspx?ProductID=16510&BackURL=%2fDefault.aspx%3fID%3d202%26shopping Debacker, N. Temme L, Cox B, Huybrechts I, Van Oyen H (2007). The Belgian Food Consumption Survey 2004. EFSA 2005. Report of the CONTAM Panel on provisional findings on furan in food Question number: EFSA-Q-2004-109. Version from 7 November 2005. 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Anal. Bioanal. Chem. 389: 119137. Ygil KH. (2008) Personal communication, Department of Nutrition. Zoller, Sager & Reinhard (2007). Furan in food: Headspace method and product survey. Food additives and Contaminants, suppl. 1, 24: 91– 107 Citing Literature Volume6, Issue9December 20091E ReferencesRelatedInformation