FURAN IN ENZYMATICALLY HYDROLYZED INFANT CEREALS - Osorio Oviedo, Ángel
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Some foods processed at high temperatures (80°-200°C) contain potentially carcinogenic compounds such as furan. Their formation has been shown to be due to several reaction mechanisms where increased temperature is the main contributor. The present publication gives us an insight into the chemical contaminant furan during the drying stage of enzymatically hydrolyzed infant cereals. It allows us to obtain information on this chemical compound in terms of its impact on the food safety of cereals.

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Produktbeschreibung
Some foods processed at high temperatures (80°-200°C) contain potentially carcinogenic compounds such as furan. Their formation has been shown to be due to several reaction mechanisms where increased temperature is the main contributor. The present publication gives us an insight into the chemical contaminant furan during the drying stage of enzymatically hydrolyzed infant cereals. It allows us to obtain information on this chemical compound in terms of its impact on the food safety of cereals.
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Autorenporträt
Ángel Osorio Oviedo, PhD em Ciências de Engenharia, menção em Produtividade. MSc. em Engenharia Industrial. Engenheiro Químico.Investigador e altamente experiente em vários cargos dentro da indústria alimentar. Líder em processos de auditoria sob normas internacionais e especialista na área de desenvolvimento de novos produtos.