A quick and simple paper-based method for detection of furfural and 5-hydroxymethylfurfural in beverages and fruit juices

Author:

Mehrotra Srishti,Rai Pawankumar,Sharma Sandeep K.

Funder

Council of Scientific & Industrial Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Development and validation of UV-visible spectrophotometric method for the determination of 5-hydroxymethyl furfural content in Canned Malt Drinks and Fruit Juices in Ghana;Adu;Journal of Food Quality,2019

2. Bates, R. P., Morris, J. R., & Crandall, P. G. (2018). Chapter 8 Juice Stabilization and Preservation.

3. Non-enzymatic browning in citrus juice: Chemical markers, their detection and ways to improve product quality;Bharate;Journal of Food Science and Technology,2014

4. Selected product ion monitoring for quantification of 5-hydroxymethylfurfural in food products by capillary zone electrophoresis-tandem ion trap mass spectrometry;Bignardi;Food Control,2014

5. Rapid measurement of total acid content (TAC) in vinegar using near infrared spectroscopy based on efficient variables selection algorithm and nonlinear regression tools;Chen;Food Chemistry,2012

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