A systematic review on the determination and analytical methods for furanic compounds in caramel models
Caramelization is the heat-induced transformation of sugars, leading to the formation of characteristic caramel flavours and colours. Furanic compounds such as 5-hydroxymethyl-2-furfural (HMF) and furfural were the intermediate products in this caramelization process. Excessive amounts of HMF, may p...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Springer
2025
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/45626/1/A%20systematic%20review%20on%20the%20determination%20and%20analytical%20methods%20for%20furanic%20compounds%20in%20caramel%20models.pdf http://umpir.ump.edu.my/id/eprint/45626/ https://doi.org/10.1007/s13197-025-06419-4 |
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