Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

The objective of this study was to detect the changes in physicochemical and functional properties of raw and processed divergent honey varieties after adulterating with different sugar syrups. Specifically, when 25% to 55% cane syrup was added to raw Acacia honey, the HMF content increased from 46....

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Dilpreet Singh Brar, Gulzar Ahmad Nayik, Ashwani Kumar Aggarwal, Sawinder Kaur, Vikas Nanda, Sudhanshu Saxena, Satyendra Gautam, Seema Ramniwas, Teferi Damto Tolcha
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	Taylor & Francis Group 2023-09-01
سلاسل:	International Journal of Food Properties
الموضوعات:	Honey Acacia Ziziphus Trifolium Adulteration, botanical origin Bioactive compounds
الوصول للمادة أونلاين:	https://www.tandfonline.com/doi/10.1080/10942912.2023.2218066
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!