Effects of processing parameters on furan formation in canned strawberry jam
Abstract
The formation mechanism of furan has been studied extensively in model systems, however, furan formation in real foods are complex and far from being fully understood. In this study, the effects of acid-regulating agent (citric acid), sugar addition (glucose, fructose and sucrose) and thickening agents (xanthan gum, κ-carrageenan and pectin) on furan levels in strawberry jams were studied; meanwhile the formation pathway of furan in canned...
Paper Details
Title
Effects of processing parameters on furan formation in canned strawberry jam
Published Date
Oct 1, 2021
Journal
Volume
358
Pages
129819 - 129819
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