Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish population

Author:

Arribas-Lorenzo Gema,Morales Francisco J.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference26 articles.

1. Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from d-fructose and sucrose;Antal;Carbohyd. Res.,1990

2. Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation of 5-sulfooxymethylfurfural, a reactive nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfural;Bakhiya;Biochem. Pharmacol.,2009

3. Improved method to measure aldehyde adducts to N-terminal valine in haemoglobin using 5-hydroxymethylfurfural and 2, 5-furandialdehyde as model compounds;Davies;Food Chem. Toxicol.,2009

4. Maillard reaction indicators in diets usually consumed by adolescent population;Delgado-Andrade;Mol. Nutr. Food Res.,2007

5. EFSA, 2005. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on request from the commission related to flavouring group evaluation 13: furfuryl and furan derivatives with and without additional side-chain substitutes and heteroatomes from chemical group 14 (commission regulation (EC) No. 1565/2000 of 18 July 2000). EFSA J. 215, pp. 1–73.

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