Occurrence of furan in commercial processed foods in Brazil

By Arisseto A.P.   Vicente E.   Furlani R.P.Z.   Ueno M.S.   Pereira A.L.D.   Toledo M.C.F.  

Food Additives & Contaminants: Part A, Vol. 29, Iss. 12, 2012-12 ,pp. : 1832-1839

Taylor & Francis Ltd

Access to resources Recommend Favorite

The effects of domestic cooking on the levels of 3-monochloropropanediol in foods

By Crews C.  

Food Additives and Contaminants, Vol. 18, Iss. 4, 2001-04 ,pp. : 271-280

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of frying, baking and storage conditions on resistant starch content of foods

By Yadav Baljeet Singh  

British Food Journal, Vol. 113, Iss. 6, 2011-06 ,pp. : 710-719

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Some factors affecting the formation of furan in heated foods

By Hasnip S.   Crews C.   Castle L.  

Food Additives and Contaminants, Vol. 23, Iss. 3, 2006-03 ,pp. : 219-227

Taylor & Francis Ltd

Access to resources Recommend Favorite

The Effect of Extrusion Operating Conditions on the Apparent Viscosity and the Properties of Extrudates in Twin-Screw Extrusion Cooking of Maize Grits

By Ilo S.   Tomschik U.   Berghofer E.   Mundigler N.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. : 593-598

Academic Press

Access to resources Recommend Favorite