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Furan content in eight bread-coated frozen foods (ham croquettes, squid rings, tuna pasties, churros, nuggets, fish fingers, onion rings and san jacobos) deep-fried in fresh and reheated olive oil, and in five cooked vegetables was evaluated. Deep fried foods showed the highest levels of furan between 12 μg kg−1 (tuna pasties) and 172 μg kg−1 (onion rings), with a furan increase tendency when reheated...