Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition

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Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition

5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model s...

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Bibliographic Details
Main Authors:	Kavousi, Parviz, Mirhosseini, Hamed, Ghazali, Hasanah, Ariffin, Abdul Azis
Format:	Article
Language:	English
Published:	Elsevier 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/44845/ http://psasir.upm.edu.my/id/eprint/44845/1/SUGAR.pdf

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