5-Hydroxymethylfurfural Content in Selected Food Products

Uproszczony widok
dc.contributor.authorMańkowska, Dorota
dc.contributor.authorMajak, Iwona
dc.contributor.authorŁącka, Agata
dc.contributor.authorSłownianek, Marta
dc.contributor.authorBartos, Adrian
dc.contributor.authorLeszczyńska, Joanna
dc.date.accessioned2016-07-11T07:04:01Z
dc.date.available2016-07-11T07:04:01Z
dc.date.issued2015
dc.description.abstract5-hydroxymethylfurfural (HMF) is a common component of heat treated, drying or stored for a long time food products. It is an intermediate product formed in the Maillard reaction as a result of thermal dehydration of reducing sugars (1-2). HMF is also formed during caramelisation while degradation of carbohydrates at high temperature (3). HMF is responsible for the sensory properties of food, especially for the pleasant flavor. Although it is relatively safe food component, there are reports regarding toxic, mutagenic and carcinogenic properties of HMF, and of 5-sulphoxymethylfurfural especially, an allylic sulfuric acid ester metabolite from HMF (4-6). The content of HMF in the various products vary within a wide range and depends on the food group type as well as the type of processing. In present work, the HMF content in different types of breakfast cereals, cookies and muesli as well as in several types of bakery products commercially available in Poland was determined. In addition, the influence of flavor and taste additives (honey, cocoa, dry fruits) as well as the type of cereals (gluten or gluten-free) on the HMF content in the tested products was examined.en_EN
dc.formatapplication/pdf
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstractspl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.title5-Hydroxymethylfurfural Content in Selected Food Productsen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

Pliki

Oryginalne pliki
Teraz wyświetlane 1 - 1 z 1
Brak miniatury
Nazwa:
5-Hydroxymethylfurfural_Content_Selected_Mankowska_Majak_Lacka_Slowianek_Bartos_Leszczynska_2015.pdf
Rozmiar:
164.72 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)