Referencer

 

8. Urgert R. & Katan M.B.: “The cholesterol-raising factor from coffee beans.” J R Med, 1996; 89 (11): 618-623.

9. Jee S.H. et al.: “Coffee consumption and serum lipids: a meta-analysis of randomized controlled clinical trials.” Am J Epidemiol, 2001; 153: 353-362.

22. EFSA (2015) Scientific Opinion on Acrylamide in Food.EFSA Journal,13(6):4104.

23. Lipworth L. et al. (2012) Review of epidemiologic studies of dietary acrylamide intake and risk of cancer. Eur J Cancer Prev, 21(4):375-86.

24. Loomis D et al. (2016) Carcinogenicity of drinking coffee, mate and very hot beverages. Lancet Oncol, 17(7):877-878.

25. European Commission, ‘Acrylamide’. Available at: https://ec.europa.eu/food/safety/chemical_safety/contaminants/catalogue/acrylamide_en

26. Altaki M.S. et al. (2012) Occurrence of furan in coffee from Spanish Market: contribution of brewing and roasting. Fd Chem, 126(4):1527–153.

27.Guenther H. et al. (2010) Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling. Food Addit Contam, 27:283-290.

28. Chaichi M. et al. (2015)Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures. Food Addit Contam,B8:73-80.

29. Moro S. et al. (2012) Furan in heat-treated foods: formation, exposure, toxicity, and aspects of risk assessment. Mol Nutr Food Res, 56(8):1197-211.

30. EFSA (2011) Update on furan levels in food from monitoring years 2004-2010 and exposure assessment. EFSA Journal, 9(9):2347.