5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction

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Formation and Relevance of 5 - Hydroxymethylfurfural in 1 Bioactive Subcritical Water Extracts from Olive Lea Ves

FORMATION AND RELEVANCE OF 5-HYDROXYMETHYLFURFURAL IN 1 BIOACTIVE SUBCRITICAL WATER EXTRACTS FROM OLIVE LEAVES. 2 M. Herrero, M. Castro-Puyana, L. Rocamora-Reverte, J.A. Ferragut, A. Cifuentes, 3 E. Ibáñez 4 Laboratory of Foodomics, Institute of Food Science Research – CIAL (CSIC-UAM), 5 Nicolás Cabrera 9, Campus Cantoblanco, 28049 Madrid, Spain. 6 Institute of Molecular and Cellular Biology, M...

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Subcritical Water Extraction of Essential Oils from Matricaria Chamomilla L.

Subcritical water extraction (SWE) of essential oil from Matricaria Chamomilla L.  (M. Chamomilla L.) was performed and compared with conventional method including hydro distillation. The percentage of main extracted components of different temperatures (100, 125, 150 and 175 oc) and water flow rates (1, 2 and 4 ml/min) were investigated at 20 bar pressure and 0.50 mm mean particle size in SWE....

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Lycopene and Hydroxymethylfurfural (HMF) Evaluation in Tomato Products

Color of tomato products is due to the pigments content of fruit together with browning compounds originated during processing. To get a final product with a good is color is necessary to use fruits with an appropriated coloration and to avoid the degradation of pigments during post-harvest and processing. Final color should be bright and characteristic of each fruit. Lycopene, a liposoluble th...

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The Margin of Exposure of 5-Hydroxymethylfurfural (HMF) in Alcoholic Beverages

OBJECTIVES 5-Hydroxymethylfurfural (HMF) regularly occurs in foods and in alcoholic beverages. However, the risk of HMF associated with alcohol consumption has not been systematically studied, so that this study will provide the first quantitative risk assessment of HMF for consumers of alcoholic beverages. METHODS Human dietary intake of HMF via alcoholic beverages in the European Union was ...

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ژورنال

عنوان ژورنال: Food Science and Biotechnology

سال: 2018

ISSN: 1226-7708,2092-6456

DOI: 10.1007/s10068-018-0328-y