Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas

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Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas

5-hydroxymethylfurfural (HMF) is a heat-induced furanic compound that is formed through Maillard reaction or direct dehydration of hexoses under acidic conditions in carbohydrate-containing food products. Human exposure to HMF mainly takes place through diet. 5-sulfoxymethylfurfural (SMF), as a m...

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Bibliographic Details
Main Author:	Kavousi, Parviz
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Food - Analysis Deep frying
Online Access:	http://psasir.upm.edu.my/id/eprint/76003/ http://psasir.upm.edu.my/id/eprint/76003/1/FSTM%202014%2039.pdf

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