Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1119-1125

  Guler, Ahmet ^a   Bakan, Ayse ^b   Nisbet, Cevat ^c   Yavuz, Oguzhan ^c  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b MATERIALS INSTITUTE   (Turkey)

^c Veterinary Medicine Faculty   (Turkey)

Author keywords

Biochemical properties; Discriminant analysis; Feeding; Honey; Pure; Sucrose

Indexed keywords

AMYLASE; FRUCTOSE; GLUCOSE; MALTOSE; PROLINE; SUCROSE;

ACIDITY; ARTICLE; ASH; DISCRIMINANT ANALYSIS; ELECTRIC CONDUCTIVITY; ENZYME ACTIVITY; FEEDING; FOOD ANALYSIS; FOOD QUALITY; HONEY; HONEYBEE; MOISTURE; SUGARCANE;

APOIDEA; SACCHARUM OFFICINARUM;

EID: 34447536841     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.024     Document Type: Article

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