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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 ...