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....

Deskribapen osoa

Xehetasun bibliografikoak

Egile Nagusiak:	Dilpreet Singh Brar, Gulzar Ahmad Nayik, Ashwani Kumar Aggarwal, Sawinder Kaur, Vikas Nanda, Sudhanshu Saxena, Satyendra Gautam, Seema Ramniwas, Teferi Damto Tolcha
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Taylor & Francis Group 2023-09-01
Saila:	International Journal of Food Properties
Gaiak:	Honey Acacia Ziziphus Trifolium Adulteration, botanical origin Bioactive compounds
Sarrera elektronikoa:	https://www.tandfonline.com/doi/10.1080/10942912.2023.2218066
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