5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Author:

Shapla Ummay Mahfuza,Solayman Md.,Alam Nadia,Khalil Md. Ibrahim,Gan Siew Hua

Publisher

Springer Science and Business Media LLC

Subject

General Chemistry

Reference195 articles.

1. Abdulmalik O et al (2005) 5-hydroxymethyl-2-furfural modifies intracellular sickle haemoglobin and inhibits sickling of red blood cells†. Br J Haematol 128:552–561

2. Abraham K, Gürtler R, Berg K, Heinemeyer G, Lampen A, Appel KE (2011) Toxicology and risk assessment of 5-Hydroxymethylfurfural in food. Mol Nutr Food Res 55:667–678

3. Akhtar S, Ali J, Javed B, Hassan S, Abbas S, Siddique M (2014) Comparative physiochemical analysis of imported and locally produced Khyber Pakhtunkhwa honey. Global J Biotechnol Biochem 9:55–59

4. Albalá-Hurtado S, Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC (1998) Changes in furfural compounds during storage of infant milks. J Agric Food Chem 46:2998–3003

5. Alfredo ASC, da Silva CG, Marchini SLC (2004) Características físico-químicas de amostras de mel de Melipona asilvai (Hymenoptera: Apidae). Ciência Rural 34:644–650

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