Furfural (FF) formed in thermal treated sugarcane juice had the negative effects on its
sensory quality and safety. The inhibition pathways of catechin on furfural were investigated …

As a potent aromatic compound, furfural may have adverse effects on sugarcane juice
quality. In this study, simplified sugarcane juice models containing glucose, fructose and …

As a flavor and quality parameter, furfural has potential undesirable effects. This study aimed
to elucidate furfural formation, including generation, pathways, and possible precursors …

The thermal treatment carried out in the processing of apple products is very likely to induce
Maillard reaction to produce furfurals, which have raised toxicological concerns. This study …

The mitigation of furfuryl alcohol, 5-hydroxymethylfurfural, 2-furoic acid, and 5-hydroxymethyl
2-furoic acid was conducted in two dry model systems mimicking coffee and an actual coffee …

Preservation of juices is essential to obtain microbial safe products. There are various
established methods as pasteurization. Heretofore, only the kinetic figures of microbial …

During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms
of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using …

Abstract Hydroxymethylfurfural-(HMF)/furfural formations and kinetics at different heating
conditions (90–120° C) were determined for the fruit juice–based mediums containing …

Anthocyanins are a group of compounds that belong to flavonoid family and these are of
great interest in the food industry, mainly due to their coloring properties. The aim of this …

Abstract BACKGROUND 5‐Hydroxymethylfurfural (HMF) is regarded as a thermal process
contaminant in foods. Six flavan‐3‐ol fractions were isolated or semisynthesized from …