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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 ...
Immobilized antibodies for biosensoric detection of protein food allergens in grocery products
(Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2010)
The following work describes theoretical background for antibody immobilization and exemplifies solutions, which can be applied when designing a test for the presence of food allergens in groceries. Symptoms of an allergy ...