食品中的呋喃。

CRC critical reviews in food science and nutrition Pub Date : 1979-01-01 DOI:10.1080/10408397909527268

J A Maga

{"title":"食品中的呋喃。","authors":"J A Maga","doi":"10.1080/10408397909527268","DOIUrl":null,"url":null,"abstract":"Furan represent a class of compounds that have been reported in a wide variety of foods. Normally, they result from thermal decomposition reactions, and, as such, are important in foods. They also possess unique sensory properties and, thus, can significantly contribute to food flavor. This review shall attempt to summarize their food occurrences, organoleptic properties, and formation pathways.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"11 4","pages":"355-400"},"PeriodicalIF":0.0000,"publicationDate":"1979-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397909527268","citationCount":"262","resultStr":"{\"title\":\"Furans in foods.\",\"authors\":\"J A Maga\",\"doi\":\"10.1080/10408397909527268\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Furan represent a class of compounds that have been reported in a wide variety of foods. Normally, they result from thermal decomposition reactions, and, as such, are important in foods. They also possess unique sensory properties and, thus, can significantly contribute to food flavor. This review shall attempt to summarize their food occurrences, organoleptic properties, and formation pathways.\",\"PeriodicalId\":75749,\"journal\":{\"name\":\"CRC critical reviews in food science and nutrition\",\"volume\":\"11 4\",\"pages\":\"355-400\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1979-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/10408397909527268\",\"citationCount\":\"262\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CRC critical reviews in food science and nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/10408397909527268\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CRC critical reviews in food science and nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/10408397909527268","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 262

摘要

呋喃代表一类化合物，已被报道在各种各样的食品中。通常，它们是由热分解反应产生的，因此在食物中很重要。它们还具有独特的感官特性，因此可以显著地促进食物的风味。这篇综述将试图总结它们的食物发生，感官特性和形成途径。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

Furans in foods.

Furan represent a class of compounds that have been reported in a wide variety of foods. Normally, they result from thermal decomposition reactions, and, as such, are important in foods. They also possess unique sensory properties and, thus, can significantly contribute to food flavor. This review shall attempt to summarize their food occurrences, organoleptic properties, and formation pathways.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

CRC critical reviews in food science and nutrition

自引率

0.00%

发文量

期刊最新文献

The use of immobilized enzymes in the food industry: a review. The effects of malnutrition on secretory and cellular immune processes. Preparation of high-fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosus L. Determination of vitamin D in foods: a review. Flavor composition of wines: a review.