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ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES

✍ Scribed by AYSE BASAK KIRIT; FERRUH ERDOGDU; YUKSEL OZDEMIR

Book ID
111339545
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
302 KB
Volume
36
Category
Article
ISSN
0145-8876

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Formation of 5-hydroxymethyl-2-furfural
Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee
✍ Michael Murkovic; Maria-Anna Bornik 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 434 KB

## Abstract The formation of 5‐hydroxymethyl‐2‐furfural (HMF) and 5‐hydroxymethyl‐2‐furoic acid (HMFA) during roasting of coffee was studied. At 240°C the maximum concentration of HMF occurs after 3 min with a quick degradation up to 10 min when most of the HMF has disappeared again. Similar to 5‐h