5-Hydroxymethyl-2-Furfural (HMF) - Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review
Stanisław Kowalski , Marcin Łukasiewicz , Aleksandra Duda-Chodak , Gabriela Zięć
AbstractThe 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.
|Journal series||Polish Journal of Food and Nutrition Sciences, ISSN 1230-0322, (A 15 pkt)|
|Publication size in sheets||0.9|
|Keywords in English||5-hydroxymethyl-2-furfural (HMF), HMF synthesis, biotransformation, HMF metabolism, impact on health, heat indicator|
|Internal identifier||WTŻ/P/42/2013; WTŻ/P/67/2013; WTŻ/4/9; WTŻ/5/14|
|Score|| = 10.0, 17-06-2019, ArticleFromJournal|
= 15.0, 17-06-2019, ArticleFromJournal
|Publication indicators||= 39|
|Citation count*||87 (2020-04-02)|
|Finansowanie||The work was financed by scientific grant No DS 3700/ WTZ/2013.|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.