Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

Food Chemistry

Volumn 107, Issue 3, 2008, Pages 1099-1105

  Lo, Chih Yu ^a,b   Li, Shiming ^b   Wang, Yu ^b   Tan, Di ^b   Pan, Min Hsiung ^c   Sang, Shengmin ^d   Ho, Chi Tang ^b,e  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^b RUTGERS UNIVERSITY   (United States)

^c NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^d RUTGERS UNIVERSITY   (United States)

^e NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Dicarbonyl compounds; 3 Deoxyglucosone; 5 (Hydroxymethyl) 2 furfural; Carbonated soft drink; Glyoxal; High fructose corn syrup; Methylglyoxal

Indexed keywords

3 DEOXYGLUCOSONE; 5 (HYDROXYMETHYL) 2 FURFURAL; EPIGALLOCATECHIN GALLATE; FRUCTOSE; FURFURAL; GLYOXAL; METHYLGLYOXAL; UNCLASSIFIED DRUG;

ARTICLE; CARBONATED BEVERAGE; CHEMICAL COMPOSITION; FOOD ANALYSIS; FOOD STORAGE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ZEA MAYS;

EID: 36348960604     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.028     Document Type: Article

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