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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Principais autores:	Mayada R. Farag, Mahmoud Alagawany, May Bin-Jumah, Sarah I. Othman, Asmaa F. Khafaga, Hazem M. Shaheen, Dalia Samak, Abdelrazeq M. Shehata, Ahmed A. Allam, Mohamed E. Abd El-Hack
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2020-04-01
סדרה:	Molecules
נושאים:	toxicology heat-borne Maillard reaction 5-hydroxymethylfurfural toxicant
גישה מקוונת:	https://www.mdpi.com/1420-3049/25/8/1941
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!