Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products
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چکیده
منابع مشابه
Detection Methods for Mycotoxins in Cereal Grains and Cereal Products
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15 صفحه اولDetermination and Comparision of Hydroxymethylfurfural in Industrial and Traditional Date Syrup Products
Background: Hydroxymethylfurfural (HMF) is a common Maillard reaction product directly formed from dehydration of sugars under acidic conditions during heating and storage in carbohydrate rich foods. The aim of the present study was to detect and quantify the amount of HMF in date syrup by HPLC method. In addition, the amount of HMF in date syrup produced by traditional and industrial methods w...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2004
ISSN: 1212-1800,1805-9317
DOI: 10.17221/10626-cjfs