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• W2511598936 abstract "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. Found on: http://www.efsa.europa.eu/cs/BlobServer/Scientific_Document/contam_furan_report7-11-051.pdf EFSA 2009. Results on the monitoring of furan levels in food. Question number: EFSA-Q-2009-00607. Issued on 11. June 2009. Elmadfa, I. Weichselbaum E (2005). European nutrition and health report 2004. S. Karger AG. Fagt, S. Biltoft-Jensen, Matthiessen J, Groth MV, Christensen T, Trolle E (2008). Danskernes kostvaner 1995–2006. DTU Fodevareinstituttet. FDA 2004 Exploratory data on furan in food. Data through May 27, 2004. http://cfan.fda.gov/~dms/furandat.html FDA 2007 Exploratory Data on Furan in Food available at: http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/Furan/ucm078439.htm Fogt, KH. Kastberg M, Haveman L. (2007). God mad - let at lave. HF Thomsen (ed), Aschehoug, Copenhagen. Hasnip, S., Crews, C. & Castle, L. (2006). Some factors affecting the formation of furan in heated foods. Food Additives and Contaminants, 23 (3): 219– 227. Heppner, C.W. & Schlatter, J.R. (2007). Data requirements for risk assessment of furan in food. Food Additives and Contaminants, 24 (S1): 114– 121. Johansson, L. Solvoll K, Bjorneboe GEA, Drevon CA (1998). Under- and overreporting of energy intake related to weight status and life style in a nationwide sample. Am. Clin. Nutr. 68: 266– 274 Limacher, A., Kerler, J., Conde-Petit, B & Blank, I. (2007). Formation of furan and methylfuran from ascorbic acid in model systems and food. Food Additives and Contaminants, 24 (S1): 122– 135. Maga, J.A. (1979). Furan in foods. Critical reviews in food science and nutrition, 11: 355– 400. Morehouse, KM. Nyman PJ, McNeal TP, DiNovi MJ, Perfetti GA (2007). Food Additives and Contaminants. A 25: 259– 264 Mannisto, S. Ovaskainen NL, Valsta L (2003). The National Findiet 2002 study. National Public Health Institute, Helsinki. Olsson, K., Svensson, R. & Roslund, C. A. (2004). Tuber components affecting acrylamide formation and colour in fried potato: Variation by variety, year, storage temperature and storage time. Journal of the Science of Food and Agriculture, 84(5): 447– 458. Perez L.C. & Yaylayan V.A. (2004): Origin and mechanistic pathways offormation of the parent furan - A food toxicant. Journal of Agricultural and Food Chemistry, 52: 6830– 6836. Roberts, D. Crews, C., Grundy, H., Mills, C. & Matthews, W. (2008). Effect of consumer cooking on furan in convenience foods. Food Additives and Contaminants, 25 (1): 25– 31. Siesbye B & Kirkegaard E. (1989) Ingeborg Suhr Mad. Suhr's school of home economics (Eds). Gjellerup and Gad, Copenhagen. Thomsen HF. (1985) Julfra Brugsen. FDB, Copenhagen. Vranova, J. & Ciesarova, Z. (2009) Furan in food -a Review. Czech journal of Food Science, 27 (1): 1– 10. Wenzl, T., Lachenmeier, D.W & Gokmen, V. (2007). Analysis of vheat.induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food. 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" @default.
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