Degradation of 5-hydroxymethylfurfural during yeast fermentation-Reference-Cited by-同舟云学术

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Degradation of 5-hydroxymethylfurfural during yeast fermentation

Published:2011-08-04 Issue: Volume: Page:1-7
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Akıllıoglu Halise Gül,Mogol Burçe Ataç,Gökmen Vural

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2011.609491

Reference35 articles.

1. Optimization of Combined Microwave-Hot Air Roasting of Malt Based on Energy Consumption and Neo-Formed Contaminants Content

2. The fate of furfurals and other volatile markers during the baking process of a model cookie

3. Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish population

4. Mutagenicity of Heated Sugar−Casein Systems: Effect of the Maillard Reaction

5. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

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1. Utilization of Free and Dipeptide–Bound Formyline and Pyrraline by Saccharomyces Yeasts;ChemBioChem;2024-05-17

2. The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study;Antioxidants;2024-03-18

3. Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines;Journal of Agricultural and Food Chemistry;2023-08-02

4. Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain;Beverages;2023-02-13

5. Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts;European Food Research and Technology;2022-10-21

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