Detection of foreign enzyme addition into the adulterated honey

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Voldrich M ^a   Rajchl, A ^a   Cizkova H ^a   Cuhra, P ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b Czech Agricultural and Food Inspection   (Czech Republic)

Author keywords

Amylase addition; Diastase number; Falsification; Honey; Schade

Indexed keywords

APOIDEA; ASPERGILLUS ORYZAE; ZEA MAYS;

EID: 68949208162     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1066-cjfs     Document Type: Conference Paper

References (6)

1. BOGDANOV S. (1999): Harmonised methods of the international honey commission. Swiss Bee Research Center, FAM, Liebefeld, Bern.
2. KERKVLIET J.D., VAN DER PUTTEN A.P.J. (1973): Diastase number of honey. Comparative study. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 153: 87-93.
3. PERSANO O.L., PULCINI P. (1999): A scientific note on the Phadebas method for honeys with low enzyme content. Apidologie, 30: 347-348.
4. RENDLEMAN J.A. (2003): The reaction of starch with iodine vapor. Determination of iodide-ion content of starch-iodine complexes. Carbohydrate Polymers, 51: 191-202.
5. SCHADE J.E., MARSH G.L., ECKERT J.E. (1958): Diastatic activity and hydroxymethylfurfural in honey and their usefulness in detecting heat adulteration. Food Research, 23: 446-463.
6. THOMA J.A., FRENCH D. (1960): The starch-iodine-iodide interaction. Part I. Spectrophotometric investigations. Journal of the American Chemistry Society, 82: 4144-4147.