I am preparing Maillard reaction products and I want to determine the concentration of 5-Hydroxymethylfurfural (HMF) and Acrylamide in my MRPs. It's hard to find information about the acceptable concentration limit of those compound into MRPs. Any document that can help me get those information are highly appreciated. Or you may have any other suggestion or recommendation. Thank you all!
Dear Ildephonse Habinshuti, the following documents deal with the level of Maillard reaction products and how they are reduced. My Regards
https://link.springer.com/article/10.1007/s00217-020-03481-4
https://bmcchem.biomedcentral.com/articles/10.1186/s13065-018-0408-3
https://www.hindawi.com/journals/ijfs/2015/526762/
https://www.scielo.br/scielo.php?pid=S0101-20612019005000304&script=sci_arttext
http://journal.pan.olsztyn.pl/Effect-of-Thermal-Processing-on-Simultaneous-Formation-of-Acrylamide-and-Hydroxymethylfurfural,106128,0,2.html
https://doi.org/10.1016/j.lwt.2010.11.002
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252457/
https://doi.org/10.1016/j.foodres.2014.01.039
Abdelkader BOUAZIZ Thank you so much for providing these documents. I can't thank you enough. Those documents are going to help me a lot. I appreciate your big help.
No thanks Ildephonse Habinshuti, I have a long experience with acrylamide and its related environnement, please feel free to mail me about anything that is important to continue your work. Kindest Regards
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