Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment

Food Chemistry

Volumn 142, Issue , 2014, Pages 135-143

  Escriche, Isabel ^a   Kadar, Melinda ^a   Juan Borrás, Marisol ^a   Domenech, Eva ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Honey flavonoids phenolic acids antioxidant capacity authentication

Indexed keywords

AGENTS; ANTIOXIDANTS; AUTHENTICATION; FOOD PRODUCTS; HEAT TREATMENT; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CAFFEIC ACIDS; NARINGENIN; P-COUMARIC ACID; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL PARAMETERS;

FLAVONOIDS;

AMYLASE; CAFFEIC ACID; CHRYSIN; COUMARIC ACID; FLAVONOID; GALANGIN; HESPERETIN; KAEMPFEROL; MYRICETIN; NARINGENIN; PHENOL DERIVATIVE; PINOCEMBRINE; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BOTANY; COLOR; DRUG IDENTIFICATION; DRUG SCREENING; ELECTRIC CONDUCTIVITY; ENZYME ACTIVITY; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; MOISTURE; PH; PHYSICAL CHEMISTRY; ROSEMARY;

CITRUS; CUCUMIS MELO VAR. INODORUS; ROSMARINUS OFFICINALIS;

EID: 84880991362     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.033     Document Type: Article

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