Jump to Main Content
- Fankhauser, Nina, et al. Show all 3 Authors
- Food chemistry 2019
- adults; condiments; diet; furans; lipid content; mixing; temperature
- ... Coffee 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 th ...