Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products

Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products

The main chemical changes occurring during biscuit cooking result from two complex reactions involving reducing sugars: the Maillard reaction and caramelisation, both of them being responsible for non enzymatic browning. These reactions were assessed by determinations of furosine (Fu), hydroxymethyl...

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Bibliographic Details
Main Authors:	L. Ait Ameur, M. Zude, G. Trystram, I. Birlouez-Aragon
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2004-12-01
Series:	Czech Journal of Food Sciences
Subjects:	maillard reaction biscuits hmf furosine browning
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0099_hydroxymethylfurfural-an-indicative-parameter-of-heat-damage-in-cereal-products.php

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