Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design

Food Analytical Methods

Volumn 6, Issue 1, 2013, Pages 10-16

  Pérez Palacios, Trinidad ^a,b   Petisca, Catarina ^a   Melo, Armindo ^a   Ferreira, Isabel M P L V O ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

5 Hydroxymethylfurfural; Coated deep fried products; Extraction procedure optimization; Response surface methodology

Indexed keywords

LIQUID CHROMATOGRAPHY; PRODUCT DESIGN; SODIUM COMPOUNDS; SOLVENTS; SURFACE PROPERTIES;

5 HYDROXYMETHYL FURFURALS; COATED DEEP-FRIED PRODUCTS; EXTRACTION PROCEDURE; EXTRACTION SOLVENTS; OPTIMAL COMBINATION; OPTIMUM COMBINATION; PHOTODIODE ARRAY DETECTIONS; RESPONSE SURFACE METHODOLOGY;

SOLVENT EXTRACTION;

EID: 84872263289     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-012-9404-8     Document Type: Article

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