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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2014
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/76003/1/FSTM%202014%2039%20-%20IR.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|