Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres

Caramel is widely used in foods such as ice cream, biscuits, cake, chocolate and chocolate sauce, etc. Some toxic compounds like hydroxymethylfurfural (HMF) are formed during production of caramel. Therefore, decrease of HMF content of the caramel is important for human health. In the present study,...

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Veröffentlicht in:	Quality assurance and safety of crops & food 2015-03, Vol.7 (3), p.277-285
Hauptverfasser:	Dogan, M, Toker, O.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Principal components analysis Research-Article
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