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10.5487/TR.2015.31.3.241 http://scihub22266oqcxt.onion/10.5487/TR.2015.31.3.241 C4609971!4609971!26483883     free     free     free Warning: file_get_contents(https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&id=26483883&cmd=llinks): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 215       Toxicol+Res 2015 ; 31 (3): 241-53 Nephropedia Template TP {{tp|p=26483883|t=2015. Furan in Thermally Processed Foods - A Review |pdf=|usr=}}{{26483883}} gab.com Text Furan in Thermally Processed Foods - A Review JO: Toxicol Res http://www.kidney.de/pget.php?&tw=1&pmid=26483883 #FOAvip Furan (C4H4O) is a volatile compound formed mostly during the thermal processing of foods. The toxicity of furan has been well documented previously, and it was classified as ?possible human carcinogen (Group 2B)? by the International Agency for Research on Cancer. Various pathways have been reported for the formation of furan, that is, thermal degradation and/or thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids, including aspartic acid, threonine, ?-alanine, serine, and cysteine, oxidation of ascorbic acid at higher temperatures, and oxidation of polyunsaturated fatty acids and carotenoids. Owing to the complexity of the formation mechanism, a vast number of studies have been published on monitoring furan in commercial food products and on the potential strategies for reducing furan. Thus, we present a comprehensive review on the current status of commercial food monitoring databases and the possible furan reduction methods. Additionally, we review analytical methods for furan detection and the toxicity of furan. Twit Text FOAVip Furan in Thermally Processed Foods - A Review ????Toxicol Res http://www.kidney.de/pget.php?&tw=1&pmid=26483883 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=26483883 #FOAvip English Wikipedia <ref>{{Cite pmid|26483883}}</ref> Furan in Thermally Processed Foods - A Review #MMPMID26483883 Seok YJ; Her JY; Kim YG; Kim MY; Jeong SY; Kim MK; Lee Jy; Kim Ci; Yoon HJ; Lee KG Toxicol Res 2015[Sep]; 31 (3): 241-53 PMID26483883show ga Furan (C4H4O) is a volatile compound formed mostly during the thermal processing of foods. The toxicity of furan has been well documented previously, and it was classified as ?possible human carcinogen (Group 2B)? by the International Agency for Research on Cancer. Various pathways have been reported for the formation of furan, that is, thermal degradation and/or thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids, including aspartic acid, threonine, ?-alanine, serine, and cysteine, oxidation of ascorbic acid at higher temperatures, and oxidation of polyunsaturated fatty acids and carotenoids. Owing to the complexity of the formation mechanism, a vast number of studies have been published on monitoring furan in commercial food products and on the potential strategies for reducing furan. Thus, we present a comprehensive review on the current status of commercial food monitoring databases and the possible furan reduction methods. Additionally, we review analytical methods for furan detection and the toxicity of furan. äFuran in Thermally Processed Foods - A Review (epmc).pdf DeepDyve Pubget Overpricing