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Food Additives & Contaminants: Part A Volume 35, 2018 - Issue 8
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Articles

Parameters affecting 5-hydroxymethylfurfural exposure from beer

Olga ViegasLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal;Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Porto, PortugalCorrespondence[email protected]
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,
Mafalda PruchaLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, PortugalView further author information
,
Vural GökmenDepartment of Food Engineering, Hacettepe University, Ankara, TurkeyView further author information
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Isabel M.P.L.V.O. FerreiraLAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, PortugalView further author information
Pages 1464-1471 | Received 06 Mar 2018, Accepted 15 May 2018, Published online: 25 Jun 2018

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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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Articles from other publishers (10)

Dayana Aguiar, Ana C. Pereira & José C. Marques. (2022) The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review. Food and Bioprocess Technology 15:7, pages 1477-1494.
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Stefan A. Pieczonka, Martin Zarnkow, Philippe Diederich, Mathias Hutzler, Nadine Weber, Fritz Jacob, Michael Rychlik & Philippe Schmitt-Kopplin. (2022) Archeochemistry reveals the first steps into modern industrial brewing. Scientific Reports 12:1.
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Justyna Paszkot, Joanna Kawa-Rygielska & Mirosław Anioł. (2021) Properties of Dry Hopped Dark Beers with High Xanthohumol Content. Antioxidants 10:5, pages 763.
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Cristina Lasanta, Enrique Durán‐Guerrero, Ana Belén Díaz & Remedios Castro. (2020) Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers. Journal of the Science of Food and Agriculture 101:3, pages 1174-1181.
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Justyna Gąsior, Joanna Kawa-Rygielska & Alicja Z. Kucharska. (2020) Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains. Molecules 25:17, pages 3882.
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Mateus Henrique Petrarca, Adriana Dillenburg Meinhart & Helena Teixeira Godoy. (2020) Dilute-and-Shoot Liquid Chromatography Approach for Simple and High-throughput Analysis of 5-Hydroxymethylfurfural in Fruit-based Baby Foods. Food Analytical Methods 13:4, pages 942-951.
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Zhisheng Zhou, Xing Hu, Xinyue Hong, Jie Zheng, Xia Liu, Deming Gong & Guowen Zhang. (2020) Interaction characterization of 5−hydroxymethyl−2−furaldehyde with human serum albumin: Binding characteristics, conformational change and mechanism. Journal of Molecular Liquids 297, pages 111835.
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Chieh-Hsiu Lee, Yu-Ting Chen, Hsin-Jung Hsieh, Kai-Ting Chen, Yi-An Chen, Jung-Tsung Wu, Ming-Shiun Tsai, Jer-An Lin & Chang-Wei Hsieh. (2020) Exploring epigallocatechin gallate impregnation to inhibit 5-hydroxymethylfurfural formation and the effect on antioxidant ability of black garlic. LWT 117, pages 108628.
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Chieh-Hsiu Lee, Kai-Ting Chen, Jer-An Lin, Yu-Ting Chen, Yi-An Chen, Jung-Tsung Wu & Chang-Wei Hsieh. (2019) Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods. Trends in Food Science & Technology 93, pages 271-280.
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Antun Jozinović, Bojan Šarkanj, Đurđica Ačkar, Jelena Panak Balentić, Domagoj Šubarić, Tanja Cvetković, Jasmina Ranilović, Sunčica Guberac & Jurislav Babić. (2019) Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method. Molecules 24:10, pages 1971.
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