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...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2014
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| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/76003/1/FSTM%202014%2039.pdf |