Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres-Reference-Cited by-同舟云学术

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Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres

Published:2015-03 Issue:3 Volume:7 Page:277-285
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Dogan M.¹²,Toker O.S.³

Affiliation:

1. Engineering Faculty, Food Engineering Department, Erciyes University, 38039 Kayseri, Turkey

2. TAGEM Food Analysis Center Co, Erciyes University Science and Technology Park, 38039 Kayseri, Turkey

3. Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Yıldız Technical University, 34210 Istanbul, Turkey

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0284

Reference57 articles.

1. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method

2. Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from d-fructose and sucrose

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1. Production of prebiotic 6-kestose using Zymomonas mobilis levansucrase in carob molasses and its effect on 5-HMF levels during storage;Food Chemistry;2019-11

2. The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil);Quality Assurance and Safety of Crops & Foods;2016-10

3. Physicochemical properties of serish root (Eremurus spectabilis) fructan as affected by drying methods;Quality Assurance and Safety of Crops & Foods;2015-08-17

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