## 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
Decarboxylation kinetics of 5-(tetradecyloxy)-2-furoic acid
✍ Scribed by J. T. Carstensen; Rohit C. Kothari
- Publisher
- John Wiley and Sons
- Year
- 1980
- Tongue
- English
- Weight
- 206 KB
- Volume
- 69
- Category
- Article
- ISSN
- 0022-3549
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