Suchergebnisse - "Furan and alkyl furans"

Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis.

Autoren: Alsafra, Zouheir Kuuliala, Lotta Scholl, Georges et al.

Quelle: Food Chemistry, 427, 136655 (2023-11-30)

Schlagwörter: Acrylamide, Amino acids and sugars, Coffee bean variety, Furan and alkyl furans, Asparagine, Furans, Amino Acids, Sugars, Asparagine/chemistry, Furans/analysis, Acrylamide/analysis, Hot Temperature, Food Handling/methods, Coffea/chemistry, Acrylamides, Amino-acids, Coffee beans, Dietary exposure, Furan and alkyl furan, Hierarchical cluster analysis, Multivariate statistical analysis, Process contaminants, [carbonyl, Coffea, Food Handling, Analytical Chemistry, Food Science, General Medicine, Life sciences, Veterinary medicine & animal health, Sciences du vivant, Médecine vétérinaire & santé animale

Relation: https://api.elsevier.com/content/article/PII:S0308814623012736?httpAccept=text/xml; urn:issn:0308-8146; urn:issn:1873-7072

Zugangs-URL: https://orbi.uliege.be/handle/2268/309576

Development of analytical methods to quantify furan and alkyl furans in Belgian foodstuffs: from contamination levels, formation processes to preliminary risk assessment of the Belgian population

Autoren: Alsafra, Zouheir Eppe, Gauthier MolSys - Molecular Systems - ULiège

Weitere Verfasser: Alsafra, Zouheir Eppe, Gauthier MolSys - Molecular Systems - ULiège

Schlagwörter: Furan and alkyl furans, Acrylamide, Belgian foods, Coffee, Chocolate, HS-SPME-GC-MS, Amino acids and sugars, coffee consumption, brand loyalty, Hazard ratio, Laser Printing, Optimisation and validation of analytical method, Physical, chemical, mathematical & earth Sciences, Chemistry, Physique, chimie, mathématiques & sciences de la terre, Chimie

Dateibeschreibung: 221

Zugangs-URL: https://orbi.uliege.be/handle/2268/305172