Excerpt:
I. HISTORICAL PERSPECTIVE
A. HMF
1. Origin of compound In honey; chemistry of its formation.
2. Early use to detect adulteration of honey with Invert sugar as a qualitative color test: problems associated.
3. Realization that heat alone cold produce HMF In honey.
4. Realization that storage can also Increase HMF content.
5. Quantitation of HMF, methods and problems.
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