Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018

The demand for healthier products has led the breakfast cereal sector to develop new formulations to improve the nutritional profile of breakfast cereals; however, the increase in chemical risks should also be evaluated. Amadori compounds and 5-hydroxymethylfurfural (HMF) are Maillard reaction produ...

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Detalles Bibliográficos
Autores principales: Mesías, Marta, Sáez-Escudero, Laura, Morales, Francisco J., Delgado-Andrade, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560387/
https://www.ncbi.nlm.nih.gov/pubmed/31083379
http://dx.doi.org/10.3390/foods8050158

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560387/
https://www.ncbi.nlm.nih.gov/pubmed/31083379
http://dx.doi.org/10.3390/foods8050158

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