Determination of α‐dicarbonyl compounds and 5‐hydroxymethylfurfural in commercially available preserved dried fruits and edible seeds by optimized UHPLC–HR/MS and GC

Determination of α‐dicarbonyl compounds and 5‐hydroxymethylfurfural in commercially available preserved dried fruits and edible seeds by optimized UHPLC–HR/MS and GC–TQ/MS

Published:2020-11-18 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Batool Zahra¹,Xu Dan¹,Wu Ming¹,Jiao Wenjaun¹,Roobab Ume²,Weng Longmei¹,Zhang Xia¹,Li Xiaoxi¹,Liang Yi³,Li Bing¹,Li Lin¹³⁴^ORCID

Affiliation:

1. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China

2. School of Food Science and Engineering South China University of Technology Guangzhou China

3. Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd. Maoming China

4. School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14988

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1. Accumulation of α-oxoaldehydes during oxidative stress: a role in cytotoxicity

2. Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process