Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods-Reference-Cited by-同舟云学术

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Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods

Published:2019-11 Issue: Volume:93 Page:271-280
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Lee Chieh-Hsiu,Chen Kai-Ting,Lin Jer-An,Chen Yu-Ting,Chen Yi-An,Wu Jung-Tsung,Hsieh Chang-Wei

Funder

Ministry of Science and Technology, Republic of China

Ajins Biomedical Co., Ltd, Repubic of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

1. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food;Abraham;Molecular Nutrition & Food Research,2011

2. Effect of the concentration on the kinetic model of the photo-degradation of 5-hydroxymethylfurfural by UV irradiation;Aguilar;Journal of Food Engineering,2016

3. Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation;Akillioglu;Food Research International,2014

4. Degradation of 5-hydroxymethylfurfural during yeast fermentation;Akillioglu;Food Additives & Contaminants: Part A,2011

5. Optimization of combined microwave–hot air roasting of malt based on energy consumption and neo‐formed contaminants content;Akkarachaneeyakorn;Journal of Food Science,2010

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5. Characterization of a short-term processing technology of black garlic with low 5-HMF content;Food Control;2024-11

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