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rdf:type
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Description
| - Hydroxymethylfurfural (HMF; 5-hydroxymethyl-2-furaldehyde) is a recognized indicator of foodstuff quality showing excessive heat treatment and inappropriate storage. The presence of HMF in honey has been known for a long time and is regulated both in the national and international legislations. However, HMF is present in a whole range of other foods containing carbohydrates in an acidic environment, and it can reach considerable concentrations. In this work, HMF was determined by the HPLC method in six food commodity groups. The samples were purchased in the Czech market network and they covered a representative range of manufacturers. The HMF content in tomato purées (n = 11) ranged between 2.8 - 84.2 mg.kg-1; in ketchups (n = 15) it ranged between 0.8 - 189.8 mg.kg-1; in syrups (n = 13) and juices (n = 12), it ranged between 0.0 - 27.3 mg.kg-1; in jams (n = 12) between 4.5 - 159.6 mg.kg-1, and in fruit baby foods (n = 13), the content of HMF amounted to 2.1 - 9.8 mg.kg-1. On the basis of the HM
- Hydroxymethylfurfural (HMF; 5-hydroxymethyl-2-furaldehyde) is a recognized indicator of foodstuff quality showing excessive heat treatment and inappropriate storage. The presence of HMF in honey has been known for a long time and is regulated both in the national and international legislations. However, HMF is present in a whole range of other foods containing carbohydrates in an acidic environment, and it can reach considerable concentrations. In this work, HMF was determined by the HPLC method in six food commodity groups. The samples were purchased in the Czech market network and they covered a representative range of manufacturers. The HMF content in tomato purées (n = 11) ranged between 2.8 - 84.2 mg.kg-1; in ketchups (n = 15) it ranged between 0.8 - 189.8 mg.kg-1; in syrups (n = 13) and juices (n = 12), it ranged between 0.0 - 27.3 mg.kg-1; in jams (n = 12) between 4.5 - 159.6 mg.kg-1, and in fruit baby foods (n = 13), the content of HMF amounted to 2.1 - 9.8 mg.kg-1. On the basis of the HM (en)
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Title
| - Hydroxymethylfurfural contents in foodstuffs determined by HPLC method
- Hydroxymethylfurfural contents in foodstuffs determined by HPLC method (en)
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skos:prefLabel
| - Hydroxymethylfurfural contents in foodstuffs determined by HPLC method
- Hydroxymethylfurfural contents in foodstuffs determined by HPLC method (en)
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skos:notation
| - RIV/62157124:16270/06:00000898!RIV10-MSM-16270___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62157124:16270/06:00000898
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - HMF; tomato purée; ketchup; fruit juice; jam; fruit baby food; exposure (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Journal of Food and Nutrition Research
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Borkovcová, Ivana
- Večerek, Vladimír
- Vorlová, Lenka
- Kalábová, Klára
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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