The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review

The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and h...

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Detalles Bibliográficos
Autores principales: Farag, Mayada R., Alagawany, Mahmoud, Bin-Jumah, May, Othman, Sarah I., Khafaga, Asmaa F., Shaheen, Hazem M., Samak, Dalia, Shehata, Abdelrazeq M., Allam, Ahmed A., Abd El-Hack, Mohamed E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221839/
https://www.ncbi.nlm.nih.gov/pubmed/32331408
http://dx.doi.org/10.3390/molecules25081941

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221839/
https://www.ncbi.nlm.nih.gov/pubmed/32331408
http://dx.doi.org/10.3390/molecules25081941

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