Concepedia

A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums

Erdal Ağçam

Food Analytical Methods · 2022 · 34 citations · 34 references

DOI

Concepts

References

34

Caramelisation in food and beverages

Lothar W. Kroh · Food Chemistry · 1994 · 556 citations

, , +5

A kinetic study on the decomposition of 5-hydroxymethylfurfural into levulinic acid

Buana Girisuta, L. P. B. M. Janssen, Hero J. Heeres · Green Chemistry · 2006 · 453 citations · Full text

, , +17

Degradation of Ascorbic Acid in Aqueous Solution

Jian‐Ping Yuan, Feng Chen · Journal of Agricultural and Food Chemistry · 1998 · 249 citations

, , +9

Mechanistic and kinetic aspects of pentose dehydration towards furfural in aqueous media employing homogeneous catalysis

B. Danon, Gianluca Marcotullio, Wiebren de Jong · Green Chemistry · 2013 · 234 citations · Full text

, , +15

Ascorbic acid content of commercial fruit juices and its rate of loss upon storage

Vassilios Kabasakalis · Food Chemistry · 2000 · 230 citations

, , +11