2e. Hydroxymethylfurfural (HMF) and Related Compounds

  1. Richard H. Stadler2 and
  2. David R. Lineback3
  1. Francisco J. Morales

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch2e

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Morales, F. J. (2008) Hydroxymethylfurfural (HMF) and Related Compounds, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch2e

Editor Information

  1. 2

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 3

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. Consejo Superior de Investigaciones Científicas (CSIC), Instituto del Frío Jos é Antonio Novais 10, Madrid 28040, Spain

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

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Keywords:

  • hydroxymethylfurfural (HMF) and related compounds;
  • capillary electrophoresis (CE) in food analysis;
  • genotoxicity, mutagenicity, and clastogenicity potential

Summary

This chapter contains sections titled:

  • Introduction

  • Occurrence in Foods

  • Analysis

  • Formation

  • Decomposition

  • Mitigation

  • Health Risk: Toxicology

  • Exposure

  • Future Research Needs

  • Acknowledgment

  • References