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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-5501
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dc.contributor.authorRahn, Anja-
dc.contributor.authorFankhauser, Nina-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2019-03-14T14:50:49Z-
dc.date.available2019-03-14T14:50:49Z-
dc.date.issued2019-
dc.identifier.issn0308-8146de_CH
dc.identifier.issn1873-7072de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/16106-
dc.description.abstractCoffee has been determined as the dominant source of furan within an adult’s diet. This study investigates the influence of coffee condiment use and stirring on the retention of furan. Three condiment lipid compositions were investigated, 0%, 3.5% and 35%, and kept at either 4°C, 20°C or 70°C before addition to a freshly brewed cup of filter coffee which was subsequently mechanically stirred at three intensities, not stirred and moderately or heavily stirred. While five furans were monitored, furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran, only two were quantifiable: furan and 2-methylfuran. Increasing condiment lipid concentration significantly increased retention of furan and 2-methylfuran, whereas stirring the coffee significantly increased furan release. A condiment temperature of 70°C was found to significantly increase furan release.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Chemistryde_CH
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/de_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleInfluence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffeede_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.21256/zhaw-5501-
dc.identifier.doi10.1016/j.foodchem.2019.01.207de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end28de_CH
zhaw.pages.start22de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume286de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Rahn, A., Fankhauser, N., & Yeretzian, C. (2019). Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee. Food Chemistry, 286, 22–28. https://doi.org/10.21256/zhaw-5501
Rahn, A., Fankhauser, N. and Yeretzian, C. (2019) ‘Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee’, Food Chemistry, 286, pp. 22–28. Available at: https://doi.org/10.21256/zhaw-5501.
A. Rahn, N. Fankhauser, and C. Yeretzian, “Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee,” Food Chemistry, vol. 286, pp. 22–28, 2019, doi: 10.21256/zhaw-5501.
RAHN, Anja, Nina FANKHAUSER und Chahan YERETZIAN, 2019. Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee. Food Chemistry. 2019. Bd. 286, S. 22–28. DOI 10.21256/zhaw-5501
Rahn, Anja, Nina Fankhauser, and Chahan Yeretzian. 2019. “Influence of Lipid Content and Stirring Behavior on Furan and Furan Derivative Exposure in Filter Coffee.” Food Chemistry 286: 22–28. https://doi.org/10.21256/zhaw-5501.
Rahn, Anja, et al. “Influence of Lipid Content and Stirring Behavior on Furan and Furan Derivative Exposure in Filter Coffee.” Food Chemistry, vol. 286, 2019, pp. 22–28, https://doi.org/10.21256/zhaw-5501.


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