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dc.contributorDepartament de Salut
dc.date.accessioned2018-10-16T12:33:07Z
dc.date.available2018-10-16T12:33:07Z
dc.date.issued2018-01
dc.identifier.citationFuran. Acsa brief. 2018 gen-feb:1-3.
dc.identifier.issn2013-3308
dc.identifier.urihttps://hdl.handle.net/11351/3623
dc.descriptionOrganic compounds; Treatment of foods with heat; Health protection
dc.description.abstractFuran is an organic compound that is formed during the treatment of foods with intense heat. Furan and methylfurans may be present in food as a process contaminants because they are naturally formed during the treatment of food with heat. This article informs us about the furan content in foods, its toxicity and the evaluation of the risk to health; also some culinary practices that can help us to reduce exposure to furans.
dc.language.isocat
dc.language.isospa
dc.publisherAgència Catalana de Seguretat Alimentària
dc.relation.ispartofseriesAcsa brief;01-gener-febrer
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceScientia
dc.subjectFurans
dc.subjectAliments - Mesures de seguretat
dc.subjectAliments - Avaluació del risc
dc.subject.meshFood Safety
dc.subject.meshRisk Assessment
dc.subject.meshFurans
dc.titleFuran
dc.title.alternativeFurano
dc.typeinfo:eu-repo/semantics/article
dc.identifier.dlB. 24.469-2012
dc.subject.decsinocuidad de los alimentos
dc.subject.decsevaluación de riesgos
dc.subject.decsfuranos
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.audienceProfessionals
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess


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