A systematic review on the determination and analytical methods for furanic compounds in caramel models
Caramelization is the heat-induced transformation of sugars, leading to the formation of characteristic caramel flavours and colours. Furanic compounds such as 5-hydroxymethyl-2-furfural (HMF) and furfural were the intermediate products in this caramelization process. Excessive amounts of HMF, may p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025
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| Subjects: | |
| Online Access: | https://umpir.ump.edu.my/id/eprint/45626/ |