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Editorial Policies
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For Reviewers
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Plagiarism
Informed Consent Policy
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News
New IMPACT FACTOR
Volume 70 Authors' Index
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
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June 2024 issue has just been published
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5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review
Publication date: 2013-12-31
Pol. J. Food Nutr. Sci. 2013;63(4):207-225
KEYWORDS
5-hydroxymethyl-2-furfural (HMF)HMF synthesisbiotransformationHMF metabolismimpact on healthheat indicator
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.
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HS‐GC‐IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures
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72.
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Study of the formation of food hazard factors in fried fish nuggets
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Food Chemistry
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74.
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Foods
Antonella Pasqualone, Noor Haider, Carmine Summo, Teodora Coldea, Saher George, Ammar Altemimi
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75.
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Food Analytical Methods
77.
Dehydration of date fruit (Pheonix dactylifera L.) for the production of natural sweet powder
Fayeza Hasan, Akmal Nazir, Bhawna Sobti, Hamza Tariq, Rehmat Karim, Ali Al-Marzouqi, Afaf Kamal-Eldin
NFS Journal
Fayeza Hasan, Akmal Nazir, Bhawna Sobti, Hamza Tariq, Rehmat Karim, Ali Al-Marzouqi, Afaf Kamal-Eldin
NFS Journal
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Barwniki karmelowe w świetle badań naukowych, ze szczególnym uwzględnieniem ich toksyczności
Marta Buczkowska, Kamila Paciorek, Anna Kapcińska, Michał Górski
Postępy Higieny i Medycyny Doświadczalnej
Marta Buczkowska, Kamila Paciorek, Anna Kapcińska, Michał Górski
Postępy Higieny i Medycyny Doświadczalnej
79.
Antioxidant activity and α-glucosidase inhibitability of Distichochlamys citrea M.F. Newman rhizome fractionated extracts: in vitro and in silico screenings
Chen Van, To Cuong, Phan Quy, Thanh Bui, Tuan Van, Hue Van, Nguyen Triet, Duc Ho, Nguyen Bao, Nguyen Nhung
Chemical Papers
Chen Van, To Cuong, Phan Quy, Thanh Bui, Tuan Van, Hue Van, Nguyen Triet, Duc Ho, Nguyen Bao, Nguyen Nhung
Chemical Papers
80.
Base‐free synthesis of bio‐derived 2,5‐furandicarboxylic acid using SBA‐15 supported heteropoly acids in ionic liquids
Ruru Chen., Qiu Zhao, Dongxia Yan, Jiayu Xin, Xingmei Lu
ChemistrySelect
Ruru Chen., Qiu Zhao, Dongxia Yan, Jiayu Xin, Xingmei Lu
ChemistrySelect
81.
Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq
Noor Haider, Ammar Altemimi, Saher George, Ahmed Baioumy, Ahmed El-Maksoud, Antonella Pasqualone, Tarek Abedelmaksoud
Applied Sciences
Noor Haider, Ammar Altemimi, Saher George, Ahmed Baioumy, Ahmed El-Maksoud, Antonella Pasqualone, Tarek Abedelmaksoud
Applied Sciences
82.
Utilization of Sugarcane Bagasse as a Substrate for Lipid Production by Aurantiochytrium sp.
Kenshi Watanabe, Miho Nishijima, Shinzo Mayuzumi, Tsunehiro Aki
Journal of Oleo Science
Kenshi Watanabe, Miho Nishijima, Shinzo Mayuzumi, Tsunehiro Aki
Journal of Oleo Science
83.
A consolidated bioprocess design to produce multiple high-value platform chemicals from lignocellulosic biomass and its technoeconomic feasibility
Shraddha Maitra, Vijay Singh
Journal of Cleaner Production
Shraddha Maitra, Vijay Singh
Journal of Cleaner Production
84.
Valorisation of the Inhibitory Potential of Fresh and Dried Fruit Extracts of Prunus spinosa L. towards Carbohydrate Hydrolysing Enzymes, Protein Glycation, Multiple Oxidants and Oxidative Stress-Induced Changes in Human Plasma Constituents
Anna Magiera, Joanna Kołodziejczyk-Czepas, Karolina Skrobacz, Monika Czerwińska, Magdalena Rutkowska, Aleksandra Prokop, Piotr Michel, Monika Olszewska
Pharmaceuticals
Anna Magiera, Joanna Kołodziejczyk-Czepas, Karolina Skrobacz, Monika Czerwińska, Magdalena Rutkowska, Aleksandra Prokop, Piotr Michel, Monika Olszewska
Pharmaceuticals
85.
Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market
Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz, Magdalena Małysa-Paśko
Czech Journal of Food Sciences
Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz, Magdalena Małysa-Paśko
Czech Journal of Food Sciences
87.
Yellow Mealworm (Tenebrio molitor) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits
Cozmuta Mihaly, Alexandra Uivarasan, Anca Peter, Camelia Nicula, Dalma Kovacs, Cozmuta Mihaly
Nutrients
Cozmuta Mihaly, Alexandra Uivarasan, Anca Peter, Camelia Nicula, Dalma Kovacs, Cozmuta Mihaly
Nutrients
88.
Revealing the formation mechanism of epigallocatechin–5-hydroxymethylfurfural complexes by molecular simulation combined with spectroscopy techniques
Ziyi Man, Ruihuan Chen, Yi Feng, Jibo Xiao, Hailong Yang, Xiangting Wu
Journal of Food Measurement and Characterization
Ziyi Man, Ruihuan Chen, Yi Feng, Jibo Xiao, Hailong Yang, Xiangting Wu
Journal of Food Measurement and Characterization
89.
Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control
Yingchen Fan, Manman Yu, Deyang Li, Guanhua Zhao, Min Zhang, Zonghan Wang, Yuxin Liu, Dayong Zhou
Foods
Yingchen Fan, Manman Yu, Deyang Li, Guanhua Zhao, Min Zhang, Zonghan Wang, Yuxin Liu, Dayong Zhou
Foods
90.
Synergistic Effect of Metal Chloride for the Generation of HMF From Cellulose
Lingling Xu, Xiaomei Pan, Ningxin Wu, Lijing Gao, Guomin Xiao
Catalysis Letters
Lingling Xu, Xiaomei Pan, Ningxin Wu, Lijing Gao, Guomin Xiao
Catalysis Letters
91.
The Formation Mechanism of Epigallocatechin - 5-Hydroxymethylfurfural C Omplex Es By Molecular Simulation Combined with S Pectroscopy Techniques
Ziyi Man, Ruihuan Chen, Yi Feng, Jibo Xiao, Hailong Yang, Xiangting Wu
SSRN Electronic Journal
Ziyi Man, Ruihuan Chen, Yi Feng, Jibo Xiao, Hailong Yang, Xiangting Wu
SSRN Electronic Journal
92.
Detection of the 5-hydroxymethylfurfural content in roasted coffee using machine learning based on near-infrared spectroscopy
Chuanqi Xie, Changyan Wang, Mengyao Zhao, Weidong Zhou
Food Chemistry
Chuanqi Xie, Changyan Wang, Mengyao Zhao, Weidong Zhou
Food Chemistry
93.
Sunflower Honey—Evaluation of Quality and Stability during Storage
Baloš Živkov, Nenad Popov, Sandra Jakšić, Željko Mihaljev, Miloš Pelić, Radomir Ratajac, Pelić Ljubojević
Foods
Baloš Živkov, Nenad Popov, Sandra Jakšić, Željko Mihaljev, Miloš Pelić, Radomir Ratajac, Pelić Ljubojević
Foods
94.
Quality of Commercially Available Manuka Honey Expressed by Pollen Composition, Diastase Activity, and Hydroxymethylfurfural Content
Alicja Sęk, Aneta Porębska, Teresa Szczęsna
Foods
Alicja Sęk, Aneta Porębska, Teresa Szczęsna
Foods
96.
UV-Assisted Autolysis for Nutrient Bioconversion of Sea Cucumber (Stichopus horrens) Body Wall
Nada Umam, Alifdalino Sulaiman, Yong Wong, Annette Jaya-Ram, Sau Woo, Musfirah Zulkurnain
Food and Bioprocess Technology
Nada Umam, Alifdalino Sulaiman, Yong Wong, Annette Jaya-Ram, Sau Woo, Musfirah Zulkurnain
Food and Bioprocess Technology
97.
The Impact of Furfural on the Quality of Meads
Paweł Sroka, Tomasz Tarko, Aleksandra Duda
Molecules
Paweł Sroka, Tomasz Tarko, Aleksandra Duda
Molecules
98.
Determination of α-oxo-aldehydes and furfurals using HPLC-PDA-ELSD method in sugar-containing food products
K.V.S. Bharani, R. Khatoon, D.S. Lalchandani, L. Chenkual, P.K. Porwal
Food Chemistry Advances
K.V.S. Bharani, R. Khatoon, D.S. Lalchandani, L. Chenkual, P.K. Porwal
Food Chemistry Advances
99.
Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*
Arkadiusz Szpicer, Weronika Binkowska, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka, Andrzej Poltorak
Animal Science Papers and Reports
Arkadiusz Szpicer, Weronika Binkowska, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka, Andrzej Poltorak
Animal Science Papers and Reports
100.
Towards a better understanding of light-glucose induced modifications on the structure and biological activity of formulated Nivolumab
Elisabetta De Diana, Elena Rizzotto, Ilenia Inciardi, Luca Menilli, Marina Coppola, Patrizia Polverino de Laureto, Giorgia Miolo
International Journal of Pharmaceutics
Elisabetta De Diana, Elena Rizzotto, Ilenia Inciardi, Luca Menilli, Marina Coppola, Patrizia Polverino de Laureto, Giorgia Miolo
International Journal of Pharmaceutics
101.
Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels
Gema Cascos, Ismael Montero-Fernández, Jhunior Abrahan Marcía-Fuentes, Ricardo S. Aleman, Antonio Ruiz-Canales, Daniel Martín-Vertedor
Foods
Gema Cascos, Ismael Montero-Fernández, Jhunior Abrahan Marcía-Fuentes, Ricardo S. Aleman, Antonio Ruiz-Canales, Daniel Martín-Vertedor
Foods
102.
Efficient and sensitive determination of storage time-temperature marker 5-hydroxy methyl furfural in bee honey based on Fluorescence quenching of human serum albumin
Hazim M. Ali
Microchemical Journal
Hazim M. Ali
Microchemical Journal
103.
The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis)
Ting-Yu Hsu, Kai-Min Yang, Yi-Chan Chiang, Li-Yun Lin, Po-Yuan Chiang
Foods
Ting-Yu Hsu, Kai-Min Yang, Yi-Chan Chiang, Li-Yun Lin, Po-Yuan Chiang
Foods
104.
THE THERMAL OF PHYTOCHEMICALS AND PHYSICOCHEMICAL PROPERTIES OF KIRAZ AND FINDIK CHERRY LAUREL FRUITS STABILITY (LAUROCERASUS OFFICINALIS L.) AND THEIR MOLASSES
Vesile Başar, Atilla Şimşek, Emre Turan
GIDA / THE JOURNAL OF FOOD
Vesile Başar, Atilla Şimşek, Emre Turan
GIDA / THE JOURNAL OF FOOD
105.
Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey
Taha Rababah, Muhammad Al-U’datt, Amjad Naqresh, Sana Gammoh, Ali Almajwal, Mohammed Saleh, Sevil Yücel, Yara AL-Rayyan, Numan AL-Rayyan
ACS Omega
Taha Rababah, Muhammad Al-U’datt, Amjad Naqresh, Sana Gammoh, Ali Almajwal, Mohammed Saleh, Sevil Yücel, Yara AL-Rayyan, Numan AL-Rayyan
ACS Omega
106.
New Insights into the Mechanisms Underlying 5-Hydroxymethylfurfural-Induced Suppression of Testosterone Biosynthesis in Vivo and in Vitro
Banu ORTA YILMAZ, Yasemin AYDIN
Banu ORTA YILMAZ, Yasemin AYDIN
107.
Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing
Qingchao Gao, Yingxin Wang, Yahui Li, Jianbo Hou, Ying Liang, Zhiyong Zhang
Food Research International
Qingchao Gao, Yingxin Wang, Yahui Li, Jianbo Hou, Ying Liang, Zhiyong Zhang
Food Research International
108.
Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators
Jou-Hsuan Ho, Ming-Yu Chou, Yung-Jia Chan, Chi-Fa Chow, Tan-Ang Lee, Wen-Chien Lu, Ming-Fu Wang, Po-Hsien Li
Journal of Agriculture and Food Research
Jou-Hsuan Ho, Ming-Yu Chou, Yung-Jia Chan, Chi-Fa Chow, Tan-Ang Lee, Wen-Chien Lu, Ming-Fu Wang, Po-Hsien Li
Journal of Agriculture and Food Research
109.
Photocatalytic conversion of 5-hydroxymethylfurfural using mixed halide perovskite MAPbBrxCl3−x quantum dots
Jaemin Han, Hangil Lee, Hyun Sung Kim
Journal of Materials Chemistry A
Jaemin Han, Hangil Lee, Hyun Sung Kim
Journal of Materials Chemistry A
110.
Optimization of reduced calorie kiwi jam production: physicochemical characterization and bioaccessibility in gastrointestinal conditions
Azime Özkan Karabacak
Journal of Food Measurement and Characterization
Azime Özkan Karabacak
Journal of Food Measurement and Characterization
111.
Impacts of starch breakdown during germination and stewing on aroma formation in crystal malts.
Andrew Foulkes, Irina Bolat, Chris Dodds, David Cook
Journal of the Institute of Brewing
Andrew Foulkes, Irina Bolat, Chris Dodds, David Cook
Journal of the Institute of Brewing
112.
Ruthenium-Catalyzed Formal Asymmetric Reductive Isomerization of α-Hydroxyenones
Wennan Dong, Caiyi Ren, Lixuan Zhu, Peng Luo, Zhifei Zhao, Shouang Lan, Jinggong Liu, Shuang Yang, Qi Zhang, Xinqiang Fang
ACS Catalysis
Wennan Dong, Caiyi Ren, Lixuan Zhu, Peng Luo, Zhifei Zhao, Shouang Lan, Jinggong Liu, Shuang Yang, Qi Zhang, Xinqiang Fang
ACS Catalysis
113.
Polyphenols as Reactive carbonyl substances Regulators: A comprehensive review of thermal processing hazards mitigation
Nuo Chen, Xinrui Xu, Xin Yang, Xiaosong Hu, Fang Chen, Yuchen Zhu
Food Research International
Nuo Chen, Xinrui Xu, Xin Yang, Xiaosong Hu, Fang Chen, Yuchen Zhu
Food Research International
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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