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Foods with different moisture and fat contents (i.e. meat sauce and biscuits) were subjected to treatments at 4, 12 and 19 kPa for increasing lengths of time to remove furan and 5-hydroxymethylfurfural (HMF). The vacuum treatments were ineffective in removing HMF from both food types, as well as furan from the biscuits, unless this food was preliminary hydrated at high water activity. However, the...
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