Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
5-hydroxymethylfurfural (HMF) is a heat-induced furanic compound that is formed through Maillard reaction or direct dehydration of hexoses under acidic conditions in carbohydrate-containing food products. Human exposure to HMF mainly takes place through diet. 5-sulfoxymethylfurfural (SMF), as a m...
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2014
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/76003/1/FSTM%202014%2039%20-%20IR.pdf |
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