A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates
• Processed fruits were analyzed for the occurrence of α-dicarbonyl compounds. • Dried fruits contained the highest levels of α-dicarbonyl compounds. • 3-Deoxyglucosone was the major α-dicarbonyl compound formed in processed fruits. • α-Dicarbonyl compounds were in higher amounts than 5-hydroxymethy...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Aktağ, Işıl Gürsul [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2020 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: 2H-5,10,15,20-tetrakis( - Kuzmin, Sergey M. ELSEVIER, 2022, an international journal, Orlando, Fla |
|---|---|
| Übergeordnetes Werk: |
volume:91 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.jfca.2020.103523 |
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| 520 | |a • Processed fruits were analyzed for the occurrence of α-dicarbonyl compounds. • Dried fruits contained the highest levels of α-dicarbonyl compounds. • 3-Deoxyglucosone was the major α-dicarbonyl compound formed in processed fruits. • α-Dicarbonyl compounds were in higher amounts than 5-hydroxymethylfurfural. • Calculated daily intake levels of α-dicarbonyl compounds were remarkable. | ||
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• Processed fruits were analyzed for the occurrence of α-dicarbonyl compounds. • Dried fruits contained the highest levels of α-dicarbonyl compounds. • 3-Deoxyglucosone was the major α-dicarbonyl compound formed in processed fruits. • α-Dicarbonyl compounds were in higher amounts than 5-hydroxymethylfurfural. • Calculated daily intake levels of α-dicarbonyl compounds were remarkable. |
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• Processed fruits were analyzed for the occurrence of α-dicarbonyl compounds. • Dried fruits contained the highest levels of α-dicarbonyl compounds. • 3-Deoxyglucosone was the major α-dicarbonyl compound formed in processed fruits. • α-Dicarbonyl compounds were in higher amounts than 5-hydroxymethylfurfural. • Calculated daily intake levels of α-dicarbonyl compounds were remarkable. |
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