Parameters affecting 5-hydroxymethylfurfural exposure from beer-Reference-Cited by-同舟云学术

Parameters affecting 5-hydroxymethylfurfural exposure from beer

Published:2018-06-25 Issue:8 Volume:35 Page:1464-1471
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Viegas Olga¹²,Prucha Mafalda¹,Gökmen Vural³,Ferreira Isabel M.P.L.V.O.¹

Affiliation:

1. LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal

2. Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Porto, Portugal

3. Department of Food Engineering, Hacettepe University, Ankara, Turkey

Funder

Norte2020

Publisher

Informa UK Limited

Subject

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

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2018.1483584

Reference29 articles.

1. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food

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

3. Influence of Pasteurising Intensity on Beer Flavour Stability

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

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