The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods.
Food Chem
; 395: 133539, 2022 Nov 30.
Article
en En
| MEDLINE
| ID: mdl-35779506
ABSTRACT
The thermal processing, storage, and transportation of foodstuffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF). The food industry uses this compound as a quality marker, thus increasing the demand for fast and reliable analytical methods for its determination. This review focuses on the formation of HMF in food, its desirable and toxic effects, and recent advances in analytical methods for its determination in foodstuffs. The advantages and limitations of these analytical approaches are discussed relative to the main analytical features.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Furaldehído
/
Miel
Idioma:
En
Revista:
Food Chem
Año:
2022
Tipo del documento:
Article
País de afiliación:
Brasil