Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction-Reference-Cited by-同舟云学术

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

Published:2021-11 Issue: Volume:363 Page:130280
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aktağ Işıl Gürsul,Gökmen Vural

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Effects of Gum Arabic Edible Coatings and Sun-Drying on the Storage Life and Quality of Raw and Blanched Tomato Slices;Adiamo;Journal of Culinary Science & Technology,2019

2. AIJN Directives Retrieved from: https://aijn.eu/en/publications/key-eu-legislation/the-eu-fruit-juice-directive Accessed 25.02 2020 2012.

3. Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate;Akhavan;Journal of Food Science,1980

4. A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates;Aktağ;Journal of Food Composition and Analysis,2020

5. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions;Aktağ;European Food Research and Technology,2021

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