Formation of Furan from Linoleic Acid Thermal Oxidation: (<i>E,E</i>)-2,4-Decadienal as a Critical Intermediate Product-Reference-Cited by-同舟云学术

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Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product

Published:2024-02-14 Issue:8 Volume:72 Page:4384-4392
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Qing¹²,Ke Jiaping¹²,Long Piaopiao¹²,Wen Mingchun¹²,Han Zisheng¹²,Zhang Liang¹²^ORCID,Zhu Mengting¹²^ORCID

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China

2. International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China

Funder

Anhui Agricultural University

Anhui Provincial Department of Education

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08604

Reference18 articles.

1. A comprehensive review of furan in foods: From dietary exposures and in vivo metabolism to mitigation measures

2. Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

3. A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods

4. Thermal decarboxylation of 2-furoic acid and its implication for the formation of furan in foods

5. Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

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