Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions

Food Research International

Volumn 44, Issue 1, 2011, Pages 71-76

  Pereira, V ^a   Albuquerque, F M ^b   Ferreira, A C ^c   Cacho, J ^d   Marques, J C ^a  

^a UNIVERSITY OF MADEIRA   (Portugal)

^b Madeira Wine Company   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^d UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

5 Hydroxymethylfurfural; Estufagem; Furfural; Madeira wine

Indexed keywords

5 HYDROXYMETHYL FURFURALS; BAKING TEMPERATURE; ESTUFAGEM; MADEIRA WINE; RP-HPLC; STANDARD CONDITIONS; SUGAR CONTENT;

BAKERIES; FURFURAL; HEATING; SUGAR (SUCROSE); WINE;

ALDEHYDES;

INSECTIVORA;

EID: 78651424397     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.011     Document Type: Article

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