Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels

Food Chemistry

Volumn 190, Issue , 2016, Pages 832-835

  Zhang, Zhenhua ^a   Zou, Yueyu ^a   Wu, Taigang ^a   Huang, Caihuan ^a   Pei, Kehan ^a   Zhang, Guangwen ^a   Lin, Xiaohua ^a   Bai, Weibin ^a   Ou, Shiyi ^a  

^a JINAN UNIVERSITY   (China)

Author keywords

3 Deoxosone; Chlorogenic acid; HMF; Underlying mechanism

Indexed keywords

AMINO ACIDS; FRUCTOSE; ORGANIC ACIDS;

3-DEOXOSONE; 5 HYDROXYMETHYL FURFURALS; ASPARTIC ACIDS; CARBOXYL GROUPS; CHLOROGENIC ACIDS; HMF; MAILLARD REACTION; PHENOLIC ACIDS;

HEATING;

5 HYDROXYMETHYLFURFURAL; ASPARTIC ACID; CARBOXYL GROUP; CHLOROGENIC ACID; FRUCTOSE; FURFURAL; METHYLGLYOXAL; 5-HYDROXYMETHYLFURFURAL;

ARTICLE; CATALYSIS; CHEMICAL ANALYSIS; COMPARATIVE STUDY; COMPLEX FORMATION; CONTROLLED STUDY; ELIMINATION REACTION; FOOD PROCESSING; FRUIT; GLYCATION; HEATING; NONHUMAN; PH; ANALOGS AND DERIVATIVES; CHEMISTRY;

ASPARTIC ACID; CHLOROGENIC ACID; FRUCTOSE; FURALDEHYDE; HEATING;

EID: 84934920279     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.041     Document Type: Article

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