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5-Hydroxymethylfurfural Content in Selected Food Products
(Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
5-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 ...
5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products
(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 ...
Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour
(Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2011)
The immunoreactivity of gluten and wheat flour proteins crosslinked with chosen chemical reagents was investigated. Native proteins and flour hydrolysates subject to enzymatic proteolysis with collagenase and subtilisin ...