Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres
Main Article Content
Keywords
principal component analysis, sugar, acid, caramelisation, HMF
Abstract
Caramel is widely used in foods such as ice cream, biscuits, cake, chocolate and chocolate sauce, etc. Some toxic compounds like hydroxymethylfurfural (HMF) are formed during production of caramel. Therefore, decrease of HMF content of the caramel is important for human health. In the present study, different dietary fibres (inulin types, wheat, apple, lemon, pea and oat fibres) were added to the caramel formulation to reduce HMF content. In addition to the HMF content of the model caramel samples, physicochemical properties such as colour, pH, brix and aw values of the samples were determined. Both of the HMF content and physicochemical properties were significantly affected by fibre addition (P<0.05). High performance (HP) and high performance for high temperature process (HPX) type inulins were convenient for incorporation when considering the HMF content and colour properties of the samples. Principal component analysis was also applied to correlate variables. PC1 and PC2 explained approximately 85.58% of the variation in the data set. According to the result of this study, HP and HPX inulin samples might be added to caramel formulation or acid and sugar containing products to decrease HMF content.
References
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Ameur, L.A., Trystram, G. and Birlouez-Aragon, I., 2006. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: validation of an extraction method. Food Chemistry 98: 790-796.
Antal, Jr., M.J., Mok, W.S.L. and Richards, G.N., 1990. Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from fructose and sucrose. Carbohydrate Research 199: 91-109.
Archer, M.C., Buce, W.R., Chan, C.C., Corpet, D.E., Medline, A., Roncucci, L., Stamp, D. and Zhang, X.M., 1992. Aberrant crypt foci and micro adenoma as markers for colon cancer. Environmental Health Perspectives 98: 195-197.
Bachmann, S., Meier, M. and Känzig, A., 1997. 5-Hydroxymethyl-2-furfural (HMF) in Lebensmitteln. Lebensmittelchemie 51: 49-50.
BeMiller, J.N. and Whistler, R.L., 1996. Carbohydrates. In: Fennema, O.R. (ed.) Food chemistry. Marcel Dekker, Inc., New York, NY, USA, pp. 157-224.
Berry, R.E. and Tatum, J.H., 1965. 5-Hydroxymethylfurfural in stored foam-mat orange powders. Journal of Agricultural and Food Chemistry 13: 588-590.
Brenna, O.V., Ceppi, E.L.M. and Giovanelli, G., 2009. Antioxidant capacity of some caramel-containing soft drinks. Food Chemistry 115: 119-123.
Brennan, C.S. and Tudorica, C.M., 2007. Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. Journal of Food Science 72: 659-665.
Brito, G., Andrade, J.M., Havel, J., Díaz, C., García, F.J. and Peña-Méndez, E.M., 2006. Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer’s data, by principal component analysis and potential curves. Meat Science 74: 296-302.
Bruce, W.R., Archer, M.C., Corpet, D.E., Medline, A., Minkin, S., Stamp, D., Yin, Y. and Zhang, X.M., 1993. Diet, aberrant crypt foci and colorectal cancer. Mutation Research 290: 111-118.
Capuano, E. and Fogliano, V., 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT-Food Science and Technology 44: 793-810.
Cardarelli, H.R., Buriti, F.C.A., Castro, I.A. and Saad, S.M.I., 2008. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially symbiotic petit-Suisse cheese. LWT-Food Science and Technology 41: 1037-1046.
Clarke, M.A., Edye, L.A., and Eggleston, G., 1997. Sucrose decomposition in aqueous solution, and losses in sugar manufacture and refining. Advances in Carbohydrate Chemistry and Biochemistry 52: 441-470.
Dello Staffolo, M., Bertola, N., Martino, M. and Bevilacqua, A., 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal 14: 783-789.
Dogan, M., Sienkiewicz, T. and Oral, R.A., 2005. Hydroxymethylfurfural content of some commercial whey protein concentrates. Milchwissenschaft-Milk Science International 60: 309-311.
Dogan, M., Toker, O.S., Aktar, T. and Goksel, M., 2012. Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect: mixture design approach. Food and Bioprocess Technology 6: 783-794.
Edwards, C.A. and Parrett, A.M., 2003. Dietary fiber in infancy and childhood. Proceedings of the Nutrition Society 62: 17-23.
Eggleston, G., Trask-Morrel, B. and Vercellotti, J.R., 1996. Use of differential scanning calorimetry and thermo gravimetric analysis to characterize the thermal degradation of crystalline sucrose and dried sucrose-salt residues. Journal of Agricultural and Food Chemistry 44: 3319-3325.
Eggleston, G. and Vercellotti, J.R., 2000. Degradation of sucrose, glucose and fructose in concentrated aqueous solutions under constant pH conditions at elevated temperature. Journal of Carbohydrate Chemistry 19: 1305-1318.
Fallico, B., Zappalá, M., Arena, E. and Verzera, A., 2004. Effects of conditioning on HMF content in unifloral honeys. Food Chemistry 85: 305-313.
Glatt, H., Schneider, H. and Yungang, L., 2005. V79-h-CYP2E1SULT1A1, a cell line for the sensitive detection of genotoxic effects induced by carbohydrate pyrolisis products and other food-borne chemicals. Mutation Research 580: 41-52.
Glatt, H.R. and Sommer, Y., 2006. Health risks by 5-hydroxymethylfurfural (HMF) and related compounds. In: Skog, K. and Alexander, J. (eds.) Acrylamide and other health hazardous compounds in heat-treated foods. Woodhead Publishing, Cambridge, UK, pp. 328-357.
Gökmen, V., Açar, Ö.C., Köksel, H. and Açar, J., 2007. Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies. Food Chemistry 104: 1136-1142.
Gökmen, V., Açar, Ö.Ç., Serpen, A. and Morales, F.J., 2008. Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking. European Food Research and Technology 226: 1031-1037.
Goksel, M., Dogan, M., Toker, O.S., Ozgen, S., Sarioglu, K. and Oral, R.A., 2012. The effect of starch concentration and temperature on grape molasses: rheological and textural properties. Food and Bioprocess Technology 6: 259-271.
Gurmeric, E.V., Dogan, M., Toker, O.S., Senyigit, E. and Ersoz, N.B., 2012. Application of different multi-criteria decision techniques to determine optimum flavour of prebiotic pudding based on sensory analyses. Food and Bioprocess Technology 6: 2844-2859.
Hanley, A.J., Harris, S.B., Gittelsohn, J., Wolever, T.M., Saksvig, B. and Zinman, B., 2000. Overweight among children and adolescents in a native Canadian community: prevalence and associated factors. American Journal of Clinical Nutrition 71: 693-700.
Henelly, P.J., Dunne, P.G., O’Sullivan, M. and O’Riordan, E.D., 2006. Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of Food Engineering 75: 388-395.
Janzowski, C., Glaab, V., Samimi, E., Schlatter, J. and Eisenbrand, G., 2000. 5-Hydroxymethylfurfural: assessment of mutagenicity, DNA damaging potential and reactivity towards cellular glutathione. Food and Chemical Toxicology 38: 801-809.
Koca, N. and Metin, M., 2004. Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal 14: 365-373.
Kroh, L.W., 1994. Caramelisation in food and beverages. Food Chemistry 51: 373-379.
Larrigaudiere, C., Lentheric, I., Puy, J. and Pinto, E., 2004. Biochemical characterisation of core browning and brown heart disorder in pear by multivariate analysis. Postharvest Biology and Technology 31: 29-39.
Lee, H.S. and Nagy, S., 1988. Relationship of sugar degradation to detrimental changes in citrus juice quality. Food Technology 42: 91-94.
Lee, H.S. and Nagy, S., 1990. Relative reactivities of sugars in the formation of 5-hydroxymethylfurfural in sugar-catalyst model systems. Journal of Food Processing and Preservation 14: 171-178.
Lee, S.C., Prosky, L. and De Vries, J.W., 1992. Determination of total, soluble, and insoluble dietary fibre in foods enzymatic gravimetric method, MESTRIS buffer: collaborative study. Journal of AOAC International 75: 395-416.
Lee, Y.C., Shlyankevich, M., Jeong, H.K., Douglas, J.S. and Surh, Y.J., 1995. Bioactivation of 5-hydroxymethyl-2-furaldehyde to an electrophilic and mutagenic allylic sulfuric acid ester. Biochemical and Biophysical Research Communications 209: 996-1002.
Lowary, T.L. and Richards, G.N., 1988. Effects of impurities on hydrolysis of sucrose in concentrated aqueous solutions. International Sugar Journal 90: 164-167.
Maskan, M. 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48: 169-175.
Mauch, W., 1971. Chemical properties of sucrose. Sugar Technology Reviews 1: 239-290.
Murkovic, M. and Pichler, N., 2006. Analysis of 5-hydroxymethylfurfural in coffee, dried fruits and urine. Molecular Nutrition and Food Research 50: 842-846.
Oral, R.A., Dogan, M., Sarioglu, K. and Toker, Ö.S., 2012. 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage. International Journal of Food Engineering 8: 1-14.
Pous, I., Gerrault, C., Jaubert, J.N. and Marel, J., 1991. Analysis of aromatic caramel. Food Chemistry 39: 311-320.
Quintas, M.A.C., Brandão, T.R.S. and Silva, C.L.M., 2007. Modeling colour changes during the caramelisation reaction. Journal of Food Engineering 83: 483-491.
Rada-Mendoza, M., Luz Sanz, M., Olano, A. and Villamiel, M., 2004. Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods. Food Chemistry 85: 605-609.
Ratsimba, V., Fenández, J.M.G., Defaye, J., Nigay, H. and Voilley, A., 1999. Qualitative and quantitative evaluation of mono- and disaccharides in D-fructose, D-glucose and sucrose caramels by gas-liquid chromatography-mass spectrometry. Di-D-fructose dianhydrides as tracers of caramel authenticity. Journal of Chromatography A 844: 283-293.
Richards, G.N., 1986. Initial steps in thermal degradation of sucrose. International Sugar Journal 88: 145-148.
Shaw, P.E., Tatum, J.H. and Berry, R.E., 1967. Acid-catalyzed degradation of D-fructose. Carbohydrate Research 5: 266-273.
Shin, E.C., Craf, B.D., Pegg, R.B., Phillips, R.D. and Eitenmille, R.R., 2010. Chemometric approach to fatty acid profiles in runner type peanut cultivars by principal component analysis (PCA). Food Chemistry 119: 1262-1270.
Surh, Y.J., Liem, A., Miller, J.A. and Tannenbaum, S.R., 1994. 5-Sulfooxymethylfurfural as a possible ultimate mutagenic and carcinogenic metabolite of the Maillard reaction product, 5-hydroxymethylfurfural. Carcinogenesis 15: 2375-2377.
Surh, Y.J. and Tannenbaum, S.R., 1994. Activation of the Maillard reaction product 5-(hydroxymethyl)furfural to strong mutagens via allylic sulfonation and chlorination. Chemical Research in Toxicology 7: 313-318.
Svendsen, C., Husøy, T., Glatt, H., Paulsen, J.E. and Alexander, J., 2009. 5-Hydroxymethylfurfural and 5-sulfooxymethylfurfural increase adenoma and flat ACF number in the intestine of Min/þ mice. Anticancer Research 29: 1921-1926.
Tatum, J.H., Shaw, P.E. and Berry, R.E., 1967. Some compounds formed during nonenzymic browning of orange powders. Journal of Agricultural and Food Chemistry 15: 773-775.
Toker, O.S., Dogan, M., Ersöz, N.B. and Yilmaz, M.T., 2013. Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels. Industrial Crops and Products 50: 137-144.
Yildiz, Ö., Yurt, B., Ba?türk, A., Toker, Ö.S., Yilmaz, M.T., Karaman, S. and Da?l?o?lu, O., 2013. Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems. Food Research International 53: 278-290.
Zappalà, M., Fallico, B., Arena, E. and Verzera, A., 2005. Methods for the determination of HMF in honey: a comparison. Food Control 16: 273-277.
Ameur, L.A., Mathieu, O., Lalanne, V., Trystram, G. and Birlouez-Aragon, I., 2007. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food Chemistry 101: 1424-1433.
Ameur, L.A., Trystram, G. and Birlouez-Aragon, I., 2006. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: validation of an extraction method. Food Chemistry 98: 790-796.
Antal, Jr., M.J., Mok, W.S.L. and Richards, G.N., 1990. Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from fructose and sucrose. Carbohydrate Research 199: 91-109.
Archer, M.C., Buce, W.R., Chan, C.C., Corpet, D.E., Medline, A., Roncucci, L., Stamp, D. and Zhang, X.M., 1992. Aberrant crypt foci and micro adenoma as markers for colon cancer. Environmental Health Perspectives 98: 195-197.
Bachmann, S., Meier, M. and Känzig, A., 1997. 5-Hydroxymethyl-2-furfural (HMF) in Lebensmitteln. Lebensmittelchemie 51: 49-50.
BeMiller, J.N. and Whistler, R.L., 1996. Carbohydrates. In: Fennema, O.R. (ed.) Food chemistry. Marcel Dekker, Inc., New York, NY, USA, pp. 157-224.
Berry, R.E. and Tatum, J.H., 1965. 5-Hydroxymethylfurfural in stored foam-mat orange powders. Journal of Agricultural and Food Chemistry 13: 588-590.
Brenna, O.V., Ceppi, E.L.M. and Giovanelli, G., 2009. Antioxidant capacity of some caramel-containing soft drinks. Food Chemistry 115: 119-123.
Brennan, C.S. and Tudorica, C.M., 2007. Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. Journal of Food Science 72: 659-665.
Brito, G., Andrade, J.M., Havel, J., Díaz, C., García, F.J. and Peña-Méndez, E.M., 2006. Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer’s data, by principal component analysis and potential curves. Meat Science 74: 296-302.
Bruce, W.R., Archer, M.C., Corpet, D.E., Medline, A., Minkin, S., Stamp, D., Yin, Y. and Zhang, X.M., 1993. Diet, aberrant crypt foci and colorectal cancer. Mutation Research 290: 111-118.
Capuano, E. and Fogliano, V., 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT-Food Science and Technology 44: 793-810.
Cardarelli, H.R., Buriti, F.C.A., Castro, I.A. and Saad, S.M.I., 2008. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially symbiotic petit-Suisse cheese. LWT-Food Science and Technology 41: 1037-1046.
Clarke, M.A., Edye, L.A., and Eggleston, G., 1997. Sucrose decomposition in aqueous solution, and losses in sugar manufacture and refining. Advances in Carbohydrate Chemistry and Biochemistry 52: 441-470.
Dello Staffolo, M., Bertola, N., Martino, M. and Bevilacqua, A., 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal 14: 783-789.
Dogan, M., Sienkiewicz, T. and Oral, R.A., 2005. Hydroxymethylfurfural content of some commercial whey protein concentrates. Milchwissenschaft-Milk Science International 60: 309-311.
Dogan, M., Toker, O.S., Aktar, T. and Goksel, M., 2012. Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect: mixture design approach. Food and Bioprocess Technology 6: 783-794.
Edwards, C.A. and Parrett, A.M., 2003. Dietary fiber in infancy and childhood. Proceedings of the Nutrition Society 62: 17-23.
Eggleston, G., Trask-Morrel, B. and Vercellotti, J.R., 1996. Use of differential scanning calorimetry and thermo gravimetric analysis to characterize the thermal degradation of crystalline sucrose and dried sucrose-salt residues. Journal of Agricultural and Food Chemistry 44: 3319-3325.
Eggleston, G. and Vercellotti, J.R., 2000. Degradation of sucrose, glucose and fructose in concentrated aqueous solutions under constant pH conditions at elevated temperature. Journal of Carbohydrate Chemistry 19: 1305-1318.
Fallico, B., Zappalá, M., Arena, E. and Verzera, A., 2004. Effects of conditioning on HMF content in unifloral honeys. Food Chemistry 85: 305-313.
Glatt, H., Schneider, H. and Yungang, L., 2005. V79-h-CYP2E1SULT1A1, a cell line for the sensitive detection of genotoxic effects induced by carbohydrate pyrolisis products and other food-borne chemicals. Mutation Research 580: 41-52.
Glatt, H.R. and Sommer, Y., 2006. Health risks by 5-hydroxymethylfurfural (HMF) and related compounds. In: Skog, K. and Alexander, J. (eds.) Acrylamide and other health hazardous compounds in heat-treated foods. Woodhead Publishing, Cambridge, UK, pp. 328-357.
Gökmen, V., Açar, Ö.C., Köksel, H. and Açar, J., 2007. Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies. Food Chemistry 104: 1136-1142.
Gökmen, V., Açar, Ö.Ç., Serpen, A. and Morales, F.J., 2008. Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking. European Food Research and Technology 226: 1031-1037.
Goksel, M., Dogan, M., Toker, O.S., Ozgen, S., Sarioglu, K. and Oral, R.A., 2012. The effect of starch concentration and temperature on grape molasses: rheological and textural properties. Food and Bioprocess Technology 6: 259-271.
Gurmeric, E.V., Dogan, M., Toker, O.S., Senyigit, E. and Ersoz, N.B., 2012. Application of different multi-criteria decision techniques to determine optimum flavour of prebiotic pudding based on sensory analyses. Food and Bioprocess Technology 6: 2844-2859.
Hanley, A.J., Harris, S.B., Gittelsohn, J., Wolever, T.M., Saksvig, B. and Zinman, B., 2000. Overweight among children and adolescents in a native Canadian community: prevalence and associated factors. American Journal of Clinical Nutrition 71: 693-700.
Henelly, P.J., Dunne, P.G., O’Sullivan, M. and O’Riordan, E.D., 2006. Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of Food Engineering 75: 388-395.
Janzowski, C., Glaab, V., Samimi, E., Schlatter, J. and Eisenbrand, G., 2000. 5-Hydroxymethylfurfural: assessment of mutagenicity, DNA damaging potential and reactivity towards cellular glutathione. Food and Chemical Toxicology 38: 801-809.
Koca, N. and Metin, M., 2004. Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal 14: 365-373.
Kroh, L.W., 1994. Caramelisation in food and beverages. Food Chemistry 51: 373-379.
Larrigaudiere, C., Lentheric, I., Puy, J. and Pinto, E., 2004. Biochemical characterisation of core browning and brown heart disorder in pear by multivariate analysis. Postharvest Biology and Technology 31: 29-39.
Lee, H.S. and Nagy, S., 1988. Relationship of sugar degradation to detrimental changes in citrus juice quality. Food Technology 42: 91-94.
Lee, H.S. and Nagy, S., 1990. Relative reactivities of sugars in the formation of 5-hydroxymethylfurfural in sugar-catalyst model systems. Journal of Food Processing and Preservation 14: 171-178.
Lee, S.C., Prosky, L. and De Vries, J.W., 1992. Determination of total, soluble, and insoluble dietary fibre in foods enzymatic gravimetric method, MESTRIS buffer: collaborative study. Journal of AOAC International 75: 395-416.
Lee, Y.C., Shlyankevich, M., Jeong, H.K., Douglas, J.S. and Surh, Y.J., 1995. Bioactivation of 5-hydroxymethyl-2-furaldehyde to an electrophilic and mutagenic allylic sulfuric acid ester. Biochemical and Biophysical Research Communications 209: 996-1002.
Lowary, T.L. and Richards, G.N., 1988. Effects of impurities on hydrolysis of sucrose in concentrated aqueous solutions. International Sugar Journal 90: 164-167.
Maskan, M. 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48: 169-175.
Mauch, W., 1971. Chemical properties of sucrose. Sugar Technology Reviews 1: 239-290.
Murkovic, M. and Pichler, N., 2006. Analysis of 5-hydroxymethylfurfural in coffee, dried fruits and urine. Molecular Nutrition and Food Research 50: 842-846.
Oral, R.A., Dogan, M., Sarioglu, K. and Toker, Ö.S., 2012. 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage. International Journal of Food Engineering 8: 1-14.
Pous, I., Gerrault, C., Jaubert, J.N. and Marel, J., 1991. Analysis of aromatic caramel. Food Chemistry 39: 311-320.
Quintas, M.A.C., Brandão, T.R.S. and Silva, C.L.M., 2007. Modeling colour changes during the caramelisation reaction. Journal of Food Engineering 83: 483-491.
Rada-Mendoza, M., Luz Sanz, M., Olano, A. and Villamiel, M., 2004. Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods. Food Chemistry 85: 605-609.
Ratsimba, V., Fenández, J.M.G., Defaye, J., Nigay, H. and Voilley, A., 1999. Qualitative and quantitative evaluation of mono- and disaccharides in D-fructose, D-glucose and sucrose caramels by gas-liquid chromatography-mass spectrometry. Di-D-fructose dianhydrides as tracers of caramel authenticity. Journal of Chromatography A 844: 283-293.
Richards, G.N., 1986. Initial steps in thermal degradation of sucrose. International Sugar Journal 88: 145-148.
Shaw, P.E., Tatum, J.H. and Berry, R.E., 1967. Acid-catalyzed degradation of D-fructose. Carbohydrate Research 5: 266-273.
Shin, E.C., Craf, B.D., Pegg, R.B., Phillips, R.D. and Eitenmille, R.R., 2010. Chemometric approach to fatty acid profiles in runner type peanut cultivars by principal component analysis (PCA). Food Chemistry 119: 1262-1270.
Surh, Y.J., Liem, A., Miller, J.A. and Tannenbaum, S.R., 1994. 5-Sulfooxymethylfurfural as a possible ultimate mutagenic and carcinogenic metabolite of the Maillard reaction product, 5-hydroxymethylfurfural. Carcinogenesis 15: 2375-2377.
Surh, Y.J. and Tannenbaum, S.R., 1994. Activation of the Maillard reaction product 5-(hydroxymethyl)furfural to strong mutagens via allylic sulfonation and chlorination. Chemical Research in Toxicology 7: 313-318.
Svendsen, C., Husøy, T., Glatt, H., Paulsen, J.E. and Alexander, J., 2009. 5-Hydroxymethylfurfural and 5-sulfooxymethylfurfural increase adenoma and flat ACF number in the intestine of Min/þ mice. Anticancer Research 29: 1921-1926.
Tatum, J.H., Shaw, P.E. and Berry, R.E., 1967. Some compounds formed during nonenzymic browning of orange powders. Journal of Agricultural and Food Chemistry 15: 773-775.
Toker, O.S., Dogan, M., Ersöz, N.B. and Yilmaz, M.T., 2013. Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels. Industrial Crops and Products 50: 137-144.
Yildiz, Ö., Yurt, B., Ba?türk, A., Toker, Ö.S., Yilmaz, M.T., Karaman, S. and Da?l?o?lu, O., 2013. Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems. Food Research International 53: 278-290.
Zappalà, M., Fallico, B., Arena, E. and Verzera, A., 2005. Methods for the determination of HMF in honey: a comparison. Food Control 16: 273-277.
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Jul 17, 2014
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