Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production-Reference-Cited by-同舟云学术

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Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production

Published:2021-08 Issue: Volume:354 Page:129503
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gong Min,Zhou Zhilei,Liu Shuangping,Zhu Shenghu,Li Guoquan,Zhong Fang,Mao Jian

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Production of furfural from pentosan-rich biomass: Analysis of process parameters during simultaneous furfural stripping;Agirrezabal-Telleria;Bioresource Technology,2013

2. Thermal damage in blood orange juice: Kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation;Arena;International Journal of Food Science & Technology,2001

3. Synthesis of Furfural from Xylose and Xylan;Binder;ChemSusChe,2010

4. Towards furfural from the reaction of cellulosic biomass in zinc chloride hydrate solvents;Bodachivskyi;Industrial Crops and Products,2020

5. Release and formation of oxidation related aldehydes during wine oxidation;Bueno;Journal of Agricultural and Food Chemistry,2016

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2. Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review;CyTA - Journal of Food;2024-08-27

3. Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing;Food Research International;2024-08

4. Physicochemical parameters combined flash GC e-nose and NIR for quality and volatile characterization of Zhenjiang vinegar with different aging time;Microchemical Journal;2024-08

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