Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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ZHAO Ling, ZHOU Chen-qing, ZHU Wan-qing, CHEN Yin-shan, ZHANG Yan, LUO Xiang-rong, HUANG Ling-ling, HUANG Bao-ying, SU Jian-yu. Progress in the biological safety and activity of 5- Hydroxymethylfurfural[J]. Science and Technology of Food Industry, 2016, (11): 372-377. DOI: 10.13386/j.issn1002-0306.2016.11.068
Citation: ZHAO Ling, ZHOU Chen-qing, ZHU Wan-qing, CHEN Yin-shan, ZHANG Yan, LUO Xiang-rong, HUANG Ling-ling, HUANG Bao-ying, SU Jian-yu. Progress in the biological safety and activity of 5- Hydroxymethylfurfural[J]. Science and Technology of Food Industry, 2016, (11): 372-377. DOI: 10.13386/j.issn1002-0306.2016.11.068
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Progress in the biological safety and activity of 5- Hydroxymethylfurfural

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    • Abstract
  • 5-Hydroxymethylfurfural is the degradation due to heat,and produces through the Maillard reaction and decomposition of hexoses.It is widely presented with a high content in our lives such as plants,medicine and food that comprise high content of sugar.The discussion on 5-Hydroxymethylfurfural become the hot in recent years.In this review,the latest research advances at home and abroad on biological safety and biological activity of5-Hydroxymethylfurfural were introduced. And the mechanism of its biological activity was further expounded on the basis of previous studies.
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