Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS-Reference-Cited by-同舟云学术

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

Published:2008-07-09 Issue:15 Volume:56 Page:6717-6723
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Perez Locas Carolina¹,Yaylayan Varoujan A.¹

Affiliation:

1. Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste. Anne de Bellevue, Quebec, Canada H9X 3V9

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8010245

Reference17 articles.

1. Association of the Industry of Juices and Nectars from Fruits and Vegetables (AIJN), Association of the industry of juices and nectars of the european economic community code of practice for evaluation of fruit and vegetable juices. Brussels: AIJN, 1996.

2. Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

3. Chromatographic Determination of Bound Hydroxymethylfurfural as an Index of Milk Protein Glycosylation

Cited by 191 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices;Journal of Food Protection;2024-09

2. A simulation system to study the types and causes of browning in concentrated orange juice during storage;Food and Bioproducts Processing;2024-08

3. Analytical Platform to Determine Similarities and Dissimilarities between Cell-Cultured Coffee and Farm-Grown Coffee;ACS Food Science & Technology;2024-07-12

4. Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying;Food Chemistry: X;2024-06

5. Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao;Food Chemistry: X;2024-06