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Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods


Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods



Food Chemistry 79(4): 513-516



ISSN/ISBN: 0308-8146

DOI: 10.1016/s0308-8146(02)00217-0

Fifty six commercial samples, 38 jams with different fruit and sugar contents and 18 fruit-based infant foods, were analysed for pH, dry matter and hydroxymethylfurfural (HMF) content. Samples of jams had pH and dry matter values similar to those reported in the literature. Fruit-based infant foods presented higher values of pH and lower dry matter than jam samples.

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