Hydroxymethylfurfuraldehyde and amylase contents in Australian honey

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1000-1005

  Ajlouni, Said ^a   Sujirapinyokul, Puripast ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b Warrnambool Cheese and Butter Factory Co   (Australia)

Author keywords

Amylase activity; Fresh honey; Gothe unit = diastase number; Hydroxymethylfurfuraldehyde; Processed honey

Indexed keywords

5 HYDROXYMETHYLFURFURAL; AMYLASE; LACTONE;

ACIDITY; ARTICLE; CARBOHYDRATE ANALYSIS; ENZYME ACTIVITY; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; MOISTURE; PH; QUALITY CONTROL; SAMPLING;

BANKSIA;

EID: 70449532110     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.057     Document Type: Article

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