Effect of storage on acrylamide and 5-hydroxymethylfurfural contents in selected processed plant products with long shelf-life
J Michalak, E Gujska, M Czarnowska… - Plant foods for human …, 2016 - Springer
This study investigated the effects of storage and temperature duration on the stability of
acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life.
Products were analysed fresh and stored at temperatures of 4 and 25° C after 6 and 12
months (with the exception of soft bread samples, which were analysed after 15 and 30
days). The AA and HMF contents were determined with RP-HPLC coupled to a diode array
detector (DAD). AA and HMF were not stable in many processed plant products with a long …
acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life.
Products were analysed fresh and stored at temperatures of 4 and 25° C after 6 and 12
months (with the exception of soft bread samples, which were analysed after 15 and 30
days). The AA and HMF contents were determined with RP-HPLC coupled to a diode array
detector (DAD). AA and HMF were not stable in many processed plant products with a long …
[PDF][PDF] Effect of Storage on Acrylamide and 5-hydroxymethylfurfural
J Michalak, E Gujska, M Czarnowska, J Klepacka… - researchgate.net
This study investigated the effects of storage and temperature duration on the stability of
acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life.
Products were analysed fresh and stored at temperatures of 4 and 25 C after 6 and 12
months (with the exception of soft bread samples, which were analysed after 15 and 30
days). The AA and HMF contents were determined with RP-HPLC coupled to a diode array
detector (DAD). AA and HMF were not stable in many processed plant products with a long …
acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life.
Products were analysed fresh and stored at temperatures of 4 and 25 C after 6 and 12
months (with the exception of soft bread samples, which were analysed after 15 and 30
days). The AA and HMF contents were determined with RP-HPLC coupled to a diode array
detector (DAD). AA and HMF were not stable in many processed plant products with a long …
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