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

Uproszczony widok
dc.contributor.authorMańkowska, Dorota
dc.contributor.authorMajak, Iwona
dc.contributor.authorBartos, Adrian
dc.contributor.authorSłowianek, Marta
dc.contributor.authorŁącka, Agata
dc.contributor.authorLeszczyńska, Joanna
dc.date.accessioned2017-09-04T06:24:52Z
dc.date.available2017-09-04T06:24:52Z
dc.date.issued2017
dc.description.abstract5-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 (210 mg kg-1) and in breakfast cereals – honey wheat loops (85.099 mg kg-1). In contrast, wholegrain oatmeal and gluten-free sponge cakes had the lowest HMF level of all tested samples, below the detection limit and 0.485 mg kg-1, respectively. In most cases, lack of gluten coincided with the lowest HMF content readings (average 8.488 mg kg-1). The impact of the type of sugar, especially glucose, on the HMF concentration in food is apparent. Sweetened breakfast cereals, with the average content of HMF at 25.55 mg kg-1, took lead over dietary products (8.488 mg kg-1) and bakery products (18.395 mg kg-1), with the exception for wheat bread with cranberries. These cereals contained glucose or glucose-fructose syrup.pl_PL
dc.formatapplication/pdf
dc.identifier.citationBiotechnology and Food Science 2017, Vol.81 No.1, p.11-21pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://www.bfs.p.lodz.pl
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Presspl_PL
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;en_EN
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiej;pl_PL
dc.subjecthydroxymethylfurfuralLen_EN
dc.subjectglutenen_EN
dc.subjectgluten-free productsen_EN
dc.subjectbreakfast cerealsen_EN
dc.subjectbakery productsen_EN
dc.subjectprodukty bezglutenowepl_PL
dc.subjectpłatki zbożowepl_PL
dc.subjectpieczywopl_PL
dc.title5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food productsen_EN
dc.typeArtykułpl_PL
dc.typeArticleen_EN

Pliki

Oryginalne pliki
Teraz wyświetlane 1 - 1 z 1
Brak miniatury
Nazwa:
5_hydroxymethylfurfural_content_Mankowska_Majak_Bartos_Slowianek_Lacka_Leszczynska_2017.pdf
Rozmiar:
314.14 KB
Format:
Adobe Portable Document Format
Opis:
Pobierz
Licencja
Teraz wyświetlane 1 - 1 z 1
Brak miniatury
Nazwa:
license.txt
Rozmiar:
1.71 KB
Format:
Item-specific license agreed upon to submission
Opis:
Pobierz

Kolekcje

Artykuły (WBiNoŻ)