FURAN IN ENZYMATICALLY HYDROLYZED INFANT CEREALS

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.