Furosine [e-N-(2-furoylmethyl-L-lysine)], produced by acid hydrolysis of the Amadori compounds is a good heat damage
index in many vegetable foods such as dehydrated garlic and onion,
dehydrated fruits,
tomato products ,
soybeans,
barley and malt,
potatoes,
carrots and rice ,
fruit-based infant foods or jams ,
roasted peanuts among others.