Pathway of 5-hydroxymethyl-2-furaldehyde formation in honey.
5-hydroxymethyl-2-furaldehyde (5-HMF)
Formation pathway
Hexose dehydration
Maillard reaction
Thermal treatment
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
May 2019
May 2019
Historique:
revised:
01
03
2019
accepted:
06
03
2019
entrez:
7
6
2019
pubmed:
7
6
2019
medline:
7
6
2019
Statut:
ppublish
Résumé
5-hydroxymethyl-2-furaldehyde (5-HMF) is an important substance that affect quality of honey and shows toxicity for humans and honey bees. The pathway of 5-HMF formation in honey is still unknown. In this study, we tested the effect of thermal treatment (at 90 °C for 4 h) on the formulation of 5-HMF formulation in rapeseed with varied honey composition. 5-HMF content of honey increased at higher water content, Ca
Identifiants
pubmed: 31168124
doi: 10.1007/s13197-019-03708-7
pii: 3708
pmc: PMC6525706
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2417-2425Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no conflict of interest.
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