Degradation of 5-hydroxymethylfurfural in honey.

@article{Fallico2008DegradationO5,
  title={Degradation of 5-hydroxymethylfurfural in honey.},
  author={Biagio G. Fallico and Elena N. Arena and Maria Zappal{\`a}},
  journal={Journal of food science},
  year={2008},
  volume={73 9},
  pages={C625-31}
}
5-Hydroxymethylfurfural (HMF) is the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction; furthermore, it is the most used index to evaluate thermal damages or ageing in food products. Usually its degradation reactions, being very slow, are neglected. This study reports the findings concerning… CONTINUE READING