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Deterioration of dried fruits; identification of furfurals.

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Deterioration of dried fruits; the effect of sugars and of furfurals.

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Development of an enzyme-linked immunosorbent assay for the determination of 5-hydroxymethyl-2-furfural in food.

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5-Hydroxymethyl-2-furfural (5-HMF) is considered to be an excellent indicator of quality deterioration due to excessive heating or storage for a wide range of carbohydrate-containing foods. To facilitate its analysis, a highly selective and sensitive enzyme-linked immunosorbent assay for

Repeated exposure to furfural vapour: 13-week study in Syrian golden hamsters.

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The sub-acute inhalation toxicity of furfural was studied in Syrian golden hamsters. Four groups of ten males and ten females each were repeatedly exposed to furfural vapour at concentrations of 0, 20, 115 and 552 ppm (0, 77, 448 and 2165 mg/m3 air) respectively for 6 hours/day, 5 days/week during a

Effects of exposure to furfural vapour in hamsters simultaneously treated with benzo[alpha] pyrene or diethylnitrosamine.

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Syrian golden hamsters were exposed to 0 or 250/400 ppm furfural vapour, 7 h/day, 5 days/week for a period of 52 weeks. Simultaneously, a proportion of the animals were given either intratracheal inslillations of benzo [alpha] pyrene (BP) or subcutaneous injections of diethylnitrosamine (DENA). All

Experimental studies on hepatic cirrhosis and hepatocarcinogenesis. I. Production of hepatic cirrhosis by furfural administration.

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Changes of the liver following either single or repeated oral administration of furfural were studied histopathologically. Following single administration, the livers showed scattered eosinophilic globular formation and increased mitotic figures without zonal or massive necrosis. Both changes were

[Kinetics of furfural formation as related to heating, concentration and storage of orange juices and concentrates].

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According to studies on an orange concentrate diluted back with distilled water to the desired extract content, the formation of furfural follows the pattern of a consequent reaction. After the induction period, the reaction curve takes a linear course cooresponding to a reaction of a zero order.

Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition.

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Beer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes a novel non-targeted methodology for monitoring the chemical changes occurring in a lager beer exposed to accelerated aging (induced by

Ameliorative effects of 5-hydroxymethyl-2-furfural (5-HMF) from Schisandra chinensis on alcoholic liver oxidative injury in mice.

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The aim of this paper is to evaluate the protective effect of 5-hydroxymethyl-2-furfural (5-HMF) on acute alcohol-induced liver oxidative injury in mice. 5-HMF, a maillard reaction product, was isolated from the fruits of Schisandra chinensis for animal experiments. Experimental ICR mice were

Biomass conversion inhibitors furfural and 5-hydroxymethylfurfural induce formation of messenger RNP granules and attenuate translation activity in Saccharomyces cerevisiae.

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Various forms of stress can cause an attenuation of bulk translation activity and the accumulation of nontranslating mRNAs into cytoplasmic messenger RNP (mRNP) granules termed processing bodies (P-bodies) and stress granules (SGs) in eukaryotic cells. Furfural and 5-hydroxymethylfurfural (HMF),

NTP toxicology and carcinogenesis studies of 5-(Hydroxymethyl)-2-furfural (CAS No. 67-47-0) in F344/N rats and B6C3F1 mice (gavage studies).

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5-(Hydroxymethyl)-2-furfural is formed when reducing sugars such as fructose and sucrose are heated in the presence of amino acids. 5-(Hydroxymethyl)-2-furfural is ubiquitous in the human diet and occurs at concentrations greater than 1 g/kg in dried fruits, caramel products, certain types of fruit

Heat deterioration of phospholipids. VI. Clarification of mechanism for the new pseudo Maillard rearrangement reaction by using 2-aminoethyl dihydrogenphosphate.

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2,3-Dihydro-1H-imidazo[1,2-a]pyridine-4-ylium derivatives with UV absorption at 350 nm were formed by reaction of one molar of any sugar except 2-deoxysugars with two molar of phosphatidylethanolamines involving a new pseudo Maillard rearrangement reaction. To elucidate the reaction mechanism,

Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder.

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Whole milk powder with an initial water content of 4.4% (w/w) and a water activity of 0.23 stored in hermetically sealed vials for up to 147 days below (37 and 45 degrees C) and above (55 degrees C) the glass transition temperature (T(g) determined to have the value 48 degrees C) showed a strong

Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage.

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Nonenzymatic browning during storage of pasteurized shelf-stable orange juice causes a major color deterioration which negatively affects consumer acceptance of the juice. This study, for the first time, investigated on a kinetic basis the effect of pH and suspected nonenzymatic browning reaction

Comparative Study on the Thermal-Aging Characteristics of Cellulose Insulation Polymer Immersed in New Three-Element Mixed Oil and Mineral Oil.

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Cellulose paper, whose main component is cellulose polymer, has been widely used in oil-immersed power transformer that gradually deteriorates during transformer operation. Thermal aging is the main degradation form for cellulose paper immersed in insulation oil (oil-paper insulation) in a

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