Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice-Reference-Cited by-同舟云学术

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Quality assessment and multivariate calibration of 5-hydroxymethylfurfural during a concentration process for clarified apple juice

Published:2019-01 Issue: Volume:95 Page:106-114
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Córdova Andrés,Saavedra Jorge,Mondaca Valentina,Vidal Juan,Astudillo-Castro Carolina

Funder

CONICYT

Pontificia Universidad Católica de Valparaíso

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

1. Cortex-assisted liquid-liquid microextraction coupled with high performance liquid chromatography for the determination of furfurals and patulin in fruit juices;Abu-Bakar;Talanta,2014

2. Monitoring multicomponent quality traits in tomato juice using portable mid-infrared (MIR) spectroscopy and multivariate analysis;Ayvaz;Food Control,2016

3. 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;Biochemical Pharmacology,2009

4. Chemometrics for pattern recognition;Brereton,2009

5. Effect of storage on nonenzymatic browning of apple juice concentrates;Burdurlu;Food Chemistry,2003

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1. Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice;LWT;2024-08

2. Detection of the 5-hydroxymethylfurfural content in roasted coffee using machine learning based on near-infrared spectroscopy;Food Chemistry;2023-10

3. Comprehensive review on patulin and Alternaria toxins in fruit and derived products;Frontiers in Plant Science;2023-04-03

4. Application advantages of new non-thermal technology in juice browning control: A comprehensive review;Food Reviews International;2022-01-03

5. Ohmic heating pretreatment accelerates black garlic processing;LWT;2021-11

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