Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure

Food Chemistry

Volumn 128, Issue 3, 2011, Pages 790-794

  Akpinar, Kudret ^a   Karakaş, Barçin ^a   Akça, Hamdi ^a   Certel, Muharrem ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

5 (Hydroxymethyl)furfural; HPLC; Roux; Vegetable oil; Wheat flour

Indexed keywords

5-(HYDROXYMETHYL)FURFURAL; ANALYSIS METHOD; DIFFERENT SOLVENTS; EXTRACTION PROCEDURE; HPLC; MIXED PHASE; OIL MIXTURES; PHOTODIODE ARRAY DETECTORS; REVERSED PHASE HPLC; ROUX; WHEAT FLOUR;

ALDEHYDES; CALCINATION; ETHERS; FURFURAL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LUBRICATING OILS; METHANOL; SOLVENTS; THERMAL PROCESSING (FOODS); VEGETABLE OILS;

SOLVENT EXTRACTION;

5 HYDROXYMETHYLFURFURAL; CARBON TETRACHLORIDE; ETHER; OIL; WATER;

ARTICLE; COOKING; EXTRACTION; FLOUR; TEMPERATURE MEASUREMENT;

TRITICUM AESTIVUM;

EID: 79955596139     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.060     Document Type: Article

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