5-hydroxymethyl-2-furfural (HMF) – heat-induced formation, occurrence in food and biotransformation - a review

• Autorzy: Kowalski S. , Lukasiewicz M. , Duda-Chodak A. , Ziec G.
• Języki publikacji: EN

Abstrakty

EN

The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2013
• Tom: 63
• Numer: 4
• Opis fizyczny: p.207-225,fig.,ref.

Twórcy

autor

Kowalski S.

• Department of Carbohydrate Technology, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland

autor

Lukasiewicz M.

• Department of Carbohydrate Technology, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland

autor

Duda-Chodak A.

• Department of Fermentation Technology and Technical Microbiology, University

autor

Ziec G.

• Department of Carbohydrate Technology, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland

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