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    • 5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products 

      Mańkowska, Dorota; Majak, Iwona; Bartos, Adrian; Słowianek, Marta; Łącka, Agata; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwo Politechniki Łódzkiej, 2017)
      5-Hydroxymethylfurfural (HMF) was determined with HPLC method in forty one food samples, including gluten-free, breakfast cereals and bakery products. The highest concentration of HMF was found in wheat bread with cranberries ...