5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments
Author:
Affiliation:
1. Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
2. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
Publisher
Informa UK Limited
Subject
Toxicology
Link
https://www.tandfonline.com/doi/pdf/10.1080/15569543.2020.1756857
Reference113 articles.
1. 5-hydroxymethyl-2-furfural modifies intracellular sickle haemoglobin and inhibits sickling of red blood cells
2. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food
3. Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)
4. Degradation of 5-hydroxymethylfurfural during yeast fermentation
5. Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure
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