Thermal Decomposition of 5-(Hydroxymethyl)-2-furaldehyde (HMF) and Its Further Transformations in the Presence of Glycine
Author:
Affiliation:
1. Department of Food Science and Agricultural Chemistry, McGill University, 21,111 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/jf202470u
Reference21 articles.
1. Caramelisation in food and beverages
2. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures
3. 5-Hydroxymethylfurfural (HMF). A Review Focussing on its Manufacture
4. Identification of some acids produced during autoclaving of d-glucose solutions using HPLC
5. Identification of 5,5′-oxy-dimethylene-bis(2-furaldehyde) by thermal decomposition of 5-hydroxymethyl-2-furfuraldehyde
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