Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors-Reference-Cited by-同舟云学术

Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors

Published:2024-03-18 Issue:12 Volume:72 Page:6554-6564
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Pusen¹,Huang Meigui²^ORCID,Cui Heping¹^ORCID,Feng Linhui¹,Hayat Khizar³,Zhang Xiaoming¹^ORCID,Ho Chi-Tang⁴

Affiliation:

1. State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China

2. College of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, People’s Republic of China

3. Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States

4. Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

Funder

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01388

Reference40 articles.

1. Good Nutritional Practice from Producer to Consumer

2. Current status of food safety hazards and health risks connected with aquatic food products from Southeast Asian region

3. How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

4. Determination and Safety Evaluation of Furfural and Hydroxymethylfurfural in Some Honey Samples by Using a Validated HPLC-DAD Method

5. Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies