Hydroxymethylfurfural in Syrups, Doughs and in Syrup's Biscuits

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910177" target="_blank" >RIV/62156489:43210/16:43910177 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Hydroxymethylfurfural in Syrups, Doughs and in Syrup's Biscuits
Original language description
Hydroxymethylfurfural (HMF) is formed by dehydration of sugar and Maillard reaction during storage and food processing. The aim was to determine the amount of HMF in selected syrups, honey, cane molasses and sucrose, and then in doughs and biscuits made from these sweeteners. Biscuits were baked at 175 oC, 200 oC and 225 oC. In doughs was measured pH. The lowest specified value of HMF was in biscuits with sucrose, the dough with sucrose had the highest value of pH.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2016: Proceedings of International PhD Students Conference
ISBN
978-80-7509-443-8
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
577-581
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 9, 2016
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000392968500103

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