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Original Articles

Effect of Storage on 5-Hydroxymethylfurfural (HMF) Formation and Color Change in Jams

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Pages 904-912 | Received 28 May 2008, Accepted 20 Mar 2009, Published online: 06 Apr 2010

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Ankit Choudhary, Vikas Kumar, Satish Kumar, Ishrat Majid, Poonam Aggarwal & Sheenam Suri. (2021) 5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments. Toxin Reviews 40:4, pages 545-561.
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Cemalettin Baltacı, Huri Ilyasoglu, Ali Gundogdu & Osman Ucuncu. (2016) Investigation of Hydroxymethylfurfural Formation in Herle. International Journal of Food Properties 19:12, pages 2761-2768.
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Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarová, Constantin Croitoru & Gabriela Râpeanu. (2019) Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée. Molecules 24:8, pages 1571.
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G. Merve Turkut, Atiye Degirmenci, Oktay Yildiz, Zehra Can, Sevda Cavrar, Fatma Yaylaci Karahalil & Sevgi Kolayli. (2018) Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources. Journal of Food Measurement and Characterization 12:4, pages 2358-2365.
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Ergin Murat Altuner & Hami Alpas. (2018) Predictive modeling for 5-hydroxymethylfurfural formation by some application conditions of high hydrostatic pressure, namely glucose concentration and application temperature, in high glucose containing model beverages. Journal of Food Process Engineering 41:7, pages e12852.
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Jyotsna Shrikant Thakur. (2018) HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate. Current Research in Nutrition and Food Science Journal 6:1, pages 227-233.
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Melanie Holzwarth, Sabine Korhummel, Therese Siekmann, Reinhold Carle & Dietmar R. Kammerer. (2013) Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads. LWT - Food Science and Technology 52:2, pages 131-138.
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