Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables

European Food Research and Technology

Volumn 228, Issue 2, 2008, Pages 249-256

  Rufián Henares, José A ^a   García Villanova, Belén ^a   Guerra Hernández, Eduardo ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Dehydration; Non enzymatic browning; Vegetables

Indexed keywords

CHEMICAL REACTIONS; DEWATERING; HEAT TREATMENT; PHOTOLITHOGRAPHY; SUGAR (SUCROSE); SUGARS;

G PROTEINS; HYDROXYMETHYL FURFURALS; HYDROXYMETHYLFURFURAL; MAILLARD REACTIONS; NON-ENZYMATIC BROWNING; QUALITY INDICATORS; REDUCING SUGARS; THERMAL DAMAGES; THERMAL TREATMENTS; VEGETABLES;

DEHYDRATION;

ALLIUM CEPA; ALLIUM SATIVUM; LYCOPERSICON ESCULENTUM;

EID: 56249115177     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0929-4     Document Type: Article

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