Ultrafiltration of caramel color solutions reduces 5-hydroxymethyl-2-furaldehyde

Journal of Membrane Science

Volumn 380, Issue 1-2, 2011, Pages 9-12

  Guan, Yong Guang ^a   Shi, Wen Hui ^a   Yu, Shu Juan ^a   Xu, Xian Bing ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

5 Hydroxymethyl 2 furaldehyde; Browning intensity; Ultrafiltration

Indexed keywords

5-HYDROXYMETHYL-2-FURALDEHYDE; BROWNING INTENSITY; CUT-OFF; MAILLARD REACTION; RETENTATE;

CARBOHYDRATES; COLOR; METHANOL; ULTRAFILTRATION;

FURFURAL;

5 HYDROXYMETHYLFURFURAL; AMMONIA; GLUCOSE; SULFITE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL MODIFICATION; CHEMICAL REACTION; COLOR; CONCENTRATION (PARAMETERS); FOOD PROCESSING; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEMBRANE FILTER; MOLECULAR WEIGHT; PRIORITY JOURNAL; ROOM TEMPERATURE; ULTRAFILTRATION;

EID: 80051468873     PISSN: 03767388     EISSN: 18733123     Source Type: Journal    
DOI: 10.1016/j.memsci.2011.05.056     Document Type: Article

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