Work

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Year: 2013

Type: review

Abstract: 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.

Source: Polish Journal of Food and Nutrition Sciences

DOI: 10.2478/v10222-012-0082-4

Authors: Stanisław Kowalski, Marcin Lukasiewicz, Aleksandra Duda-Chodak, Gabriela Zięć

Institution: University of Agriculture in Krakow

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $485