Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa
Neo-formed contaminants (NFCs) are common in many foods, especially those subjected to high-temperature processing. Among these contaminants, products arising from the Maillard reaction, sugar reduction, thermal degradation of polyphenols and lipid oxidation, including acrylamide, furan, furfuryl al...
| Autori principali: | , , , , , |
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| Natura: | Articolo |
| Lingua: | English |
| Pubblicazione: |
Elsevier
2024-05-01
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| Serie: | Heliyon |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2405844024075376 |