Changes in the chemical composition of reduced cooked musts during the heating process

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6397-6407

  Cocchi, Marina ^a   Consonni, Roberto ^b   Durante, Caterina ^a   Grandi, Margherita ^a   Manzini, Simona ^a   Marchetti, Andrea ^a   Sighinolfi, Simona ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b CNR   (Italy)

Author keywords

5 HMF; Cooked must; Fructose; Furfural; Glucose; Organic acids

Indexed keywords

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; DRUG DERIVATIVE; FURFURAL; WATER;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; FRUIT; GRAPE; HEAT; METHODOLOGY;

FOOD CONTAMINATION; FOOD HANDLING; FRUIT; FURALDEHYDE; HEAT; VITIS; WATER;

VITACEAE;

EID: 50449105555     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800353a     Document Type: Article

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