Alberta honey composition

Food Research International

Volumn 25, Issue 2, 1992, Pages 93-100

  Sporns, Peter ^a   Plhak, Leslie ^a   Friedrich, Jutta ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

5 (hydroxymethyl) 2 furaldehyde (HMF); analysis; diastase; fructose; glucose; honey; proline; sucrose; glucosidase; glucosidase

Indexed keywords

EID: 0002771255     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(92)90149-Y     Document Type: Article

References (18)

1. Crystal control in processed liquid honey
2. Proposed draft Codex Standard for honey
3. Honey and beeswax: World production, trade and consumption
4. Proline in honey: An osmoregulatory hypothesis
5. Critical factors in the resorcinol reaction for the determination of fructose
6. Classification of honeys by principal component analysis on the basis of chemical and physical parameters
7. Nachweis und herunft von abscisinsäure und prolin in honig
8. A new enzyme β-glucosidase, in honey
9. Carbohydrate analysis of western Canadian honeys and their nectar sources to determine the origin of honey oligosaccharides
10. The sugars of honey
11. Eine einfache und rasche methode zur bestimmung der α-glucosidase (saccharase) in honig
12. Production and value of honey and maple products
13. Analysis and quantitation of the carbohydrates in honey using high-performance liquid chromatography
14. Detection of honey adulteration by carbohydrate analysis
15. Proline content of United States honey
16. Composition of American honeys