메뉴 건너뛰기




Volumn 8, Issue 2, 2005, Pages 367-375

Hydroxymethyl furfural content of concentrated food products

Author keywords

Boiled juice; Fruit juice concentrate; Hydroxymethyl furfural (HMF); Paste

Indexed keywords

CONCENTRATION (PROCESS); SOLUBILITY;

EID: 24644431913     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200060257     Document Type: Review
Times cited : (52)

References (33)
  • 1
    • 0036974789 scopus 로고    scopus 로고
    • Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods
    • Rada-Mendoza, M.; Olano, A.; Villamiel, M. Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods. Food Chemistry 2002, 79, 513-516.
    • (2002) Food Chemistry , vol.79 , pp. 513-516
    • Rada-Mendoza, M.1    Olano, A.2    Villamiel, M.3
  • 3
    • 0024377668 scopus 로고
    • Nutritional and texicological aspects of the Maillard browning reaction in foods
    • O'Brien, J.; Morrisey, P.A. Nutritional and texicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science and Nutrition 1989, 28, 211-235.
    • (1989) Critical Reviews in Food Science and Nutrition , vol.28 , pp. 211-235
    • O'Brien, J.1    Morrisey, P.A.2
  • 4
    • 84861709280 scopus 로고
    • Influence of storage on the composition of clarified apple juice concentrate
    • Babsky, N.B.; Toribio, J.L.; Lozano, J.E. Influence of storage on the composition of clarified apple juice concentrate. Journal of Food Science 1986, 51, 564-567.
    • (1986) Journal of Food Science , vol.51 , pp. 564-567
    • Babsky, N.B.1    Toribio, J.L.2    Lozano, J.E.3
  • 5
    • 0011901553 scopus 로고
    • High performance liquid chromatographic determination of furfural in orange juice
    • Marcy, E.J.; Rouseff, R.L. High performance liquid chromatographic determination of furfural in orange juice. Journal of Agriculture and Food Chemistry 1984, 32, 979-981.
    • (1984) Journal of Agriculture and Food Chemistry , vol.32 , pp. 979-981
    • Marcy, E.J.1    Rouseff, R.L.2
  • 6
    • 0003030613 scopus 로고
    • Relationship of sugar degradation to detrimental changes in citrus juice quality
    • Lee, H.S.; Nagy, S. Relationship of sugar degradation to detrimental changes in citrus juice quality. Food Technology 1988b, 42, 91-94, 97.
    • (1988) Food Technology , vol.42 , pp. 91-94
    • Lee, H.S.1    Nagy, S.2
  • 7
    • 0025917625 scopus 로고
    • Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: Proposal of a rapid HPLC method and its comparison with the colorimetric method
    • Poretta, S.; Sandei, L. Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: proposal of a rapid HPLC method and its comparison with the colorimetric method. Food Chemistry 1991, 39, 51-57.
    • (1991) Food Chemistry , vol.39 , pp. 51-57
    • Poretta, S.1    Sandei, L.2
  • 8
    • 0344541775 scopus 로고    scopus 로고
    • Nonenzymic browning reactions in boiled grape juice and its models during storage
    • Bozkurt, H.; Gögüs, F.; Eren, S. Nonenzymic browning reactions in boiled grape juice and its models during storage. Food Chemistry 1998, 64, 89-93.
    • (1998) Food Chemistry , vol.64 , pp. 89-93
    • Bozkurt, H.1    Gögüs, F.2    Eren, S.3
  • 11
    • 84987340574 scopus 로고
    • Quality changes and nonenzymic browning intermediates in grapefruit juice during storage
    • Lee, H.S.; Nagy, S. Quality changes and nonenzymic browning intermediates in grapefruit juice during storage. Journal of Food Science 1988a, 53, 168-172.
    • (1988) Journal of Food Science , vol.53 , pp. 168-172
    • Lee, H.S.1    Nagy, S.2
  • 12
    • 0031302750 scopus 로고    scopus 로고
    • High performance liquid chromatographic determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in fruit juices
    • Lo Coco, F.; Novelli, V.; Valentini, C.; Ceccon, L. High performance liquid chromatographic determination of 2-furaldehyde and 5-hydroxymethyl-2- furaldehyde in fruit juices. Journal of Chromatographic Science 1997, 35, 578-583.
    • (1997) Journal of Chromatographic Science , vol.35 , pp. 578-583
    • Lo Coco, F.1    Novelli, V.2    Valentini, C.3    Ceccon, L.4
  • 14
    • 0000267487 scopus 로고
    • Heat induced browning of clarified apple juice at high temperatures
    • Toribio, J.L.; Lozano, J.E. Heat induced browning of clarified apple juice at high temperatures. Journal of Food Science 1986, 51, 172-175.
    • (1986) Journal of Food Science , vol.51 , pp. 172-175
    • Toribio, J.L.1    Lozano, J.E.2
  • 15
    • 0042223731 scopus 로고    scopus 로고
    • Effects of some hydrocolloids and water activity on nonenzymic browning of concentrated orange juice
    • Gögüs, F.; Düzdemir, C.; Eren, S. Effects of some hydrocolloids and water activity on nonenzymic browning of concentrated orange juice. Nahrung 2000, 44, 438-442.
    • (2000) Nahrung , vol.44 , pp. 438-442
    • Gögüs, F.1    Düzdemir, C.2    Eren, S.3
  • 16
    • 0010137626 scopus 로고    scopus 로고
    • Pekmez imalati esnasinda esmerlesme reaksiyonlarinin hizinin belirlenmesi
    • Gögüs, F.; Eren, S. Pekmez imalati esnasinda esmerlesme reaksiyonlarinin hizinin belirlenmesi. Gida Teknolojisi 1997, 2, 34-39.
    • (1997) Gida Teknolojisi , vol.2 , pp. 34-39
    • Gögüs, F.1    Eren, S.2
  • 17
    • 23544464311 scopus 로고
    • Farkli iki yönteme göre elde edilen kuru üzüm pekmezinin kimyasal bileşiminde oluşan deǧişmeler üzerinde bir araştirma
    • Batu, A. Farkli iki yönteme göre elde edilen kuru üzüm pekmezinin kimyasal bileşiminde oluşan deǧişmeler üzerinde bir araştirma. Cumhuriyet Üniversitesi Tokat Ziraat Fakültesi Dergisi 1991, 7, 179-190.
    • (1991) Cumhuriyet Üniversitesi Tokat Ziraat Fakültesi Dergisi , vol.7 , pp. 179-190
    • Batu, A.1
  • 18
    • 0037386185 scopus 로고    scopus 로고
    • Üstün, N.S. Nonenzymic browning during storage of white hard grape pekmez (zile pekmezi)
    • Tosun, I.; Üstün, N.S. Nonenzymic browning during storage of white hard grape pekmez (zile pekmezi). Food Chemistry 2003, 80, 441-443.
    • (2003) Food Chemistry , vol.80 , pp. 441-443
    • Tosun, I.1
  • 19
    • 0027080232 scopus 로고
    • Chromatographic analysis of Maillard reaction products: Review
    • Poretta, S. Chromatographic analysis of Maillard reaction products: review. Journal of Chromatography 1992, 624, 211-219.
    • (1992) Journal of Chromatography , vol.624 , pp. 211-219
    • Poretta, S.1
  • 20
    • 0026575031 scopus 로고
    • Determination of 5-hydroxymethylfurfural by ion-exclusion chromatography with UV detection
    • Kim, H.J.; Richardson, M. Determination of 5-hydroxymethylfurfural by ion-exclusion chromatography with UV detection. Journal of Chromotography 1992, 593, 153-156.
    • (1992) Journal of Chromotography , vol.593 , pp. 153-156
    • Kim, H.J.1    Richardson, M.2
  • 21
    • 0027102259 scopus 로고
    • Separation and determination of 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde in fruit juices by micellar electrokinetic capillary chromatography with direct sample injection
    • Corradini, D.; Corradini, C. Separation and determination of 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde in fruit juices by micellar electrokinetic capillary chromatography with direct sample injection. Journal of Chromatography 1992, 624, 503-509.
    • (1992) Journal of Chromatography , vol.624 , pp. 503-509
    • Corradini, D.1    Corradini, C.2
  • 22
    • 0000635433 scopus 로고    scopus 로고
    • Analysis of methanol-extractable nonvolatile Maillard reaction products of a model extrusion-cooked cereal product
    • Ames, J.M.; Arnoldi, A.; Bates, L.; Negroni, M. Analysis of methanol-extractable nonvolatile Maillard reaction products of a model extrusion-cooked cereal product. Journal of Agriculture and Food Chemistry 1997, 45, 1256-1263.
    • (1997) Journal of Agriculture and Food Chemistry , vol.45 , pp. 1256-1263
    • Ames, J.M.1    Arnoldi, A.2    Bates, L.3    Negroni, M.4
  • 23
    • 0000872303 scopus 로고
    • HPLC determination of furfural and 5-hydroxymethyl furfural in citrus juices
    • Lee, H.S.; Rouseff, R.L.; Nagy, S. HPLC determination of furfural and 5-hydroxymethyl furfural in citrus juices. Journal of Food Science 1986, 51, 1075-1076.
    • (1986) Journal of Food Science , vol.51 , pp. 1075-1076
    • Lee, H.S.1    Rouseff, R.L.2    Nagy, S.3
  • 25
    • 24644524904 scopus 로고    scopus 로고
    • SPSS 1999. SPSS 10.0 for windows, statistical software. SPSS Inc., USA
    • SPSS 1999. SPSS 10.0 for windows, statistical software. SPSS Inc., USA.
  • 26
    • 24644514188 scopus 로고
    • Fruit Union Suisse: Switzerland
    • International Federation of Fruit Juice Producers. Analysen-analyses. Fruit Union Suisse: Switzerland, 1964.
    • (1964) Analysen-analyses
  • 27
    • 0344619812 scopus 로고
    • Bazi pekmez örneklerinin standarda (TS 3792) uygunluǧunun belirlenmesi üzerine araştirma
    • Velioǧlu, S.; Artik, N. Bazi pekmez örneklerinin standarda (TS 3792) uygunluǧunun belirlenmesi üzerine araştirma. Standard 1993, 4, 51-54.
    • (1993) Standard , vol.4 , pp. 51-54
    • Velioǧlu, S.1    Artik, N.2
  • 28
    • 0000810884 scopus 로고    scopus 로고
    • Chemical characterization of pomegranate juice
    • Velioǧlu, S.; Ünal, C.; Cemeroǧlu, B. Chemical characterization of pomegranate juice. Quality Control 1997, 8, 307-309.
    • (1997) Quality Control , vol.8 , pp. 307-309
    • Velioǧlu, S.1    Ünal, C.2    Cemeroǧlu, B.3
  • 29
    • 0001313436 scopus 로고    scopus 로고
    • Pekmezlerin Bileşimi
    • Üstün, N.S.; Tosun, I.; Pekmezlerin Bileşimi. Gida 1997, 22 (6), 417-423.
    • (1997) Gida , vol.22 , Issue.6 , pp. 417-423
    • Üstün, N.S.1    Tosun, I.2
  • 30
    • 24644472260 scopus 로고    scopus 로고
    • M.S. thesis. University of Gaziantep. Gaziantep
    • Bozkurt, H. A M.S. thesis. University of Gaziantep. Gaziantep, 1996.
    • (1996)
    • Bozkurt, H.A.1
  • 31
    • 24644489950 scopus 로고
    • TSE No: 3791; Turkish Standard Institute: Ankara
    • Anonymous. Pekmez, TSE No: 3791; Turkish Standard Institute: Ankara, 1983.
    • (1983) Pekmez
  • 33
    • 84985278756 scopus 로고
    • Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple
    • Resnik, S.; Chirife, J. Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple. Journal of Food Science 1979, 44, 601-605.
    • (1979) Journal of Food Science , vol.44 , pp. 601-605
    • Resnik, S.1    Chirife, J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.