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The course will deliver basic knowledge on the principles of food processing and chemical changes occurring during food manufacturing. Specific thermal processes related to transformation of food raw
The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone (EHMF) from pentose sugars was studied in Maillard model systems. The amts. generated at 90 DegC for 1 h were detd. by isotope diln. ass ...