Evolution of 5-(hydroxymethyl)furfural and furfural in the production chain of the aged vinegar Aceto Balsamico Tradizionale di Modena

Author:

Cocchi M.,Durante C.,Lambertini P.,Manzini S.,Marchetti A.,Sighinolfi S.,Totaro S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach;Antonelli;Food Chemistry,2004

2. Belitz, H. D., & Grosch, W. (1987). In D. Hadziyev (Ed.), Food chemistry. Berlin: Springer Verlag (translation from the second German edition).

3. Formation of 4-hydroxy-2, 5-dimethyl-3(2H)- furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)- furanone through Maillard reaction based on pentose sugars;Blank;Journal of Agricultural and Food Chemistry,1996

4. Nonenzymic browning reactions in boiled grape juice and its models during storage;Bozkurt;Food Chemistry,1999

5. Changes in the chemical composition of reduced cooked musts during the heating process;Cocchi;Journal of Agricultural and Food Chemistry,2008

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