FURAN REDUCTION METHOD IN FOOD

摘要

The present invention relates to a method for reducing furans in food. More specifically, the method for reducing furans in food comprises the following steps: processing one or more selected from the group consisting of dicarbonyl trapping agents, reducing agents, water-soluble antioxidants, fat-soluble antioxidants, soy proteins, casein, glycine, gelatin, carrageenan, and erythrose; or purging a nitrogen gas. Therefore, related business activation and national reliability can be improved by obtaining a technology of reducing furans generated during processing.