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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 ...
Quantum dots in food analysis
(Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
Several potential, mainly medical applications of quantum dots (QDs), including nanodiagnostics, imaging, targeted drug delivery, and photodynamic therapy have been investigated to date. These
fluorescent semiconductor ...