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Formation of hydroxymethyl-furfural and hydroxymethylfuroic acid in foods

EUROPEAN COMMISSION. FOOD QUALITY AND SAFETY. Formation of hydroxymethyl-furfural and hydroxymethylfuroic acid in foods. Graz University of Technology Institute of Biochemistry Functional Food Group. M. Murkovic. Food and Chemical Toxicology 46 (2008) 3697–3702. Furfural.

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Formation of hydroxymethyl-furfural and hydroxymethylfuroic acid in foods

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  1. EUROPEAN COMMISSION FOOD QUALITY AND SAFETY Formation of hydroxymethyl-furfural and hydroxymethylfuroic acid in foods Graz University of Technology Institute of Biochemistry Functional Food Group M. Murkovic Food and Chemical Toxicology 46 (2008) 3697–3702

  2. Furfural 5-Methylfurfural Furfurylalkohol 2-Methyl-3-oxo-THF 2-Furanmethanol-acetate Furane 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 Furane derivatives in roasted foods Roasting temperature: 220 °C Erich Leitner, TU Graz

  3. Proposed mechanism of thermal generation of glucose, levoglucosan, and fructofuranosyl cation, showing percent contribution of glucose and fructose moieties to HMF formation at 350 °C and 65 °C Perez-Locas, Yaylayan, 2008

  4. Formation of HMF from C3 units Cämmerer et al., 2009

  5. HMF-Formation

  6. Acid catalyzed formation of HMF Model system: 0.1 M amino acid + carbohydrate

  7. Chromatogram of HMFRP, 280 nm

  8. Formation of HMF in apple juice(90 °C)

  9. Foods with a high content of HMF (1)

  10. Foods with a high content of HMF (2)

  11. Formation of HMF in Madeira-wine

  12. Formation kinetics of HMF and HMFA in arabica and robusta coffee

  13. Formation of HMF and HMFA in coffee and the model system

  14. Proposed mechanism of HMFA formation in model systems

  15. Formation of HMF and HMFA during roasting of coffee

  16. Formation of HMF and HMFA in model systems

  17. Co-workers • Kristina Bagdonaite • Draxl Sigrid • Derler Karin • Maria Bornik • Pichler Nicole • Daniela Jöbstl • Alam Zeb • H. Günther – Kraft Foods Bremen

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