Content of 5-hydroxymethyl-2-furfural in biscuits for kids

Ait-Ameur L, Trystram G, Birlouez-Aragon I. (2006). Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method. Food Chemistry98(4): 790–796.10.1016/j.foodchem.2005.07.038Open DOISearch in Google Scholar

Arribas-Lorenzo G, Morales FJ. (2010). Estimation of dietary intake of 5-hydroxymethylfurfual and related substances from coffee to Spanish population. Food Chem Toxicol48(2): 644–649.10.1016/j.fct.2009.11.046Open DOISearch in Google Scholar

Capuano E, Fogliano V. (2011). Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurence in food and mitigation strategies. LWT - Food Sci Tech44 (4): 793–810.Search in Google Scholar

Delgado-Andrade C, Seiquer I, Navarro MP, Morales FJ. (2008). Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells. Food Chem Toxicol46(5): 1600–1607.10.1016/j.fct.2008.01.002Open DOISearch in Google Scholar

Delgado-Andrade C, Rufián-Henares JA, Morales FJ. (2009). Hydroxymethylfurfural in commercial biscuits marketed in Spain. J Food Nutrition Res48(1): 14–19.Search in Google Scholar

Gökmen V, Acar J. (1999). Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography. J Chromatogr A847(1–2): 69–74.Search in Google Scholar

Janzowski C, Glaab V, Samimi E, Schlatter J, Eisenbrand G. (2000). 5-hydroxymethylfurfural : assesment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food Chem Toxicol38: 801–809.10.1016/S0278-6915(00)00070-3Open DOISearch in Google Scholar

Kowalski S, Lukasiewicz M, Duda-Chodak A, Zięć G. (2013). 5-Hydroxymethyl-2-furfural (HMF)-heat-induced formation, occurence in food and biotransfromation – a Review. Polish Journal of Food and Nutrition Science63(4): 207–225.Search in Google Scholar

Lee TP, Sakai R, Manaf NA, Rodhi AM, Saad B. (2014). High perfomance liquid chromatography method for the determination of patulin and 5-hydroxymthylfurfural in fruit juices marketed in Malaysia. Food Control38: 142–149.10.1016/j.foodcont.2013.10.018Open DOISearch in Google Scholar

Nguyen HT, Van der Fels-Klerx HJ (Ine), Peters RJB, Van Boekel MAJS. (2016). Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type. Food Chemistry192: 575–585.Search in Google Scholar

Petisca C, Henriques AR, Pérez-Palacios T, Pinho O, Ferreira IMPLVO. (2014). Assesment of hydroxymethylfurfural and furfural in commercial bakery products. J Food Compos Anal33(1): 20–25.10.1016/j.jfca.2013.10.004Open DOISearch in Google Scholar

Polovková M, Simko P. (2017) Determination and occurrence of 5-hydroxymethyl-2-furfuraldehyde in white and brown sugar by high perfomance liquid chromatography. Food Control78: 183–186.10.1016/j.foodcont.2017.02.059Open DOISearch in Google Scholar

Rada-Mendoza M, Olano A, Villamiel M. (2002). Determination of hydroxymthylfurfural in commercial jams and in fruit-based infant foods. Food Chemistry79(4): 513–516.10.1016/S0308-8146(02)00217-0Open DOISearch in Google Scholar

Ramírez-Jiménez A, García-Villanova B, Guerra-Hernández E. (2000). Hydroxymethylfurfural and methylfurfural content of selected bakery products. Food Res Int33(10): 833–838.Search in Google Scholar

Sacchetti G, Iannone F, De Gregorio M, Di Mattia C, Serafini M, Mastrocola D. (2016). Non enzymatic browning during coca roasting as affected by processing time and temperature. J Food Eng169: 44–52.Search in Google Scholar

Van der Fels-Klerx HJ, Capuano E, Nguyen HT, Ataç Mogol B, Kocadağli T, Göncüoğlu Taş N, Hamzalioğlu A., Van Boekel M.A.J.S., Gökmen V. (2014). Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits : NaCl and temperature-time profile effects and kinetics. Food Res Int57: 210–217.Search in Google Scholar