Application of DSC as a tool for honey floral species characterization and adulteration detection

Journal of Thermal Analysis and Calorimetry

Volumn 71, Issue 1, 2003, Pages 279-290

  Cordella, C ^a,b   Faucon, J P ^a   Cabrol Bass, D ^b   Sbirrazzuoli, N ^b  

^a Healthy Pigs Production and Experimentation Section   (France)

^b UNIVERSITÉ CÔTE D'AZUR   (France)

Author keywords

Adulteration; DSC; Glass transition; Heat of melting; Honey; Thermal behaviour; TMDSC

Indexed keywords

CHARACTERIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; HEATING; MELTING; THERMODYNAMIC PROPERTIES;

ADULTERATION DETECTION; ENDOTHERMIC PHENOMENON; HEAT OF MELTING; HONEY FLORAL SPECIES;

SUGARS;

EID: 0037288878     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. C. Cordella, I. Moussa, A.-C. Martel, N. Sbirrazzuoli and L. Lizzani-Cuvelier, J. Agric. Food Chem., 50 (2002) 1751.
2. J. Louveaux, A. Maurizio and G. Vorwohl, Bee World, 59 (1978) 139.
3. E. Gmelin and S. M. Sarge, Pure & Appl. Chem., 67 (1995) 1789.
4. R. Sabbah and L. El Watik, J. Thermal Anal., 38 (1992) 855.
5. C. Cordella, J.-F. Antinelli, C. Aurières, J.-P. Faucon, D. Cabrol-Bass and N. Sbirrazzuoli, J. Agric. Food Chem., 50 (2002) 203.
6. Z. Kantor, G. Pitsi and J. Thoen, J. Agric. Food Chem., 47 (1999) 2327.
7. Computer-Based Analytical Chemistry (COBAC), Analytical Quality and Performance Tests. In Analytical Chemistry, Wiley, Weinheim 1998, Part IV. 12. 1.
8. M. P. W. Te Booy, R. A. de Ruiter and A. L. J. Meere, Pharma. Res., 9 (1992) 109.
9. H. Levine and L. Slade, Water as a Plasticizer: Physico-Chemical Aspects of Low-mixture Polymeric Systems, Water Science Reviews. 3, F. Franks, Cambridge University Press, New York 1998, pp. 79-185.
10. Y. Roos and M. Karel, J. Food Sci., 56 (1991) 38.
11. Y. Roos, J. Food Processing and Preservation, 16 (1993) 433.
12. Y. Roos, Water Activity and Glass Transition Temperature; How Do They Complement and How Do They Differ. In Food Preservation by Moisture Control: Fundamentals and Applications; G. Barbosa-Cánovas, Technomic; Lancaster PA 1995, pp. 133-168.
13. B. Wunderlich, Y. Jin and A. Boller, Thermochim. Acta, 238 (1994) 277.
14. M. Reading, Trip, 1 (1993) 248.
15. P. G. Royall, D. Q. M. Craig and C. Doherty, Pharm. Res., 15 (1998) 1117.
16. P. L. Barreto, L. H. Beirao, M. S. Soldi and V. Soldi, J. Food Sci. Technol., 37 (2000) 265.
17. E. Chiotelli, A. Rolée and M. Le Meste, J. Agric. Food Chem., 48 (2000) 1327.
18. K. Morikawa and K. Nishinari, Food Hydrocol., 14 (2000) 395.
19. K. Morikawa and K. Nishinari, Carbohyd. Polym., 43 (2000) 241.
20. K. Takahashi, H. Kondo, H. Kuroiwa, Y. Yokote and M. Hattori, Biosci. Biotechnol. Biochem., 64 (2000) 1365.
21. Y. J. Wang and L. Wang, Starch/Stärke, 52 (2000) 296.