Figure 1. Comparison between the HMF value increases for the samples prepared at 50°C and 100° at 266 nm and 284 nm, expressed as percentages. Legend: 4Cs = 4 Cereal cream; WCs = Whole Cereal cream; M&T = Maize and Tapioca cream; R1 = creamy Rice porridge; Wsa = Wheat semolina; LP1 = Lyophilized chicken; LT = Lyophilized Turkey

From

Quality and Safety in Commercial Baby Foods

Antonella Calabretti, Massimo Calabrese, Barbara Campisi, Paolo Bogoni

Journal of Food and Nutrition Research. 2017, 5(8), 587-593 doi:10.12691/jfnr-5-8-9