5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment

Food Chemistry

Volumn 159, Issue , 2014, Pages 244-249

  Biluca, Fabíola C ^a   Della Betta, Fabiana ^a   De Oliveira, Gabriela Pirassol ^a   Pereira, Lais Morilla ^a   Gonzaga, Luciano Valdemiro ^a   Costa, Ana Carolina Oliveira ^a   Fett, Roseane ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

5 Hydroxymethylfurfural; Factorial design; Fast methods; Meliponinae spp.; Sugar; Thermal treatment

Indexed keywords

CAPILLARY ELECTROPHORESIS; CARBOHYDRATES; SUGARS;

5 HYDROXYMETHYL FURFURALS; APIS MELLIFERA; FACTORIAL DESIGN; FAST METHODS; HIGH TEMPERATURE; MELIPONINAE SPP; RESPONSE SURFACE; TREATMENT CONDITIONS;

HEAT TREATMENT;

5 HYDROXYMETHYLFURFURAL; FRUCTOSE; GLUCOSE; SUCROSE; 5-HYDROXYMETHYLFURFURAL; CARBOHYDRATE; FURFURAL;

ACCURACY; APIS MELLIFERA; ARTICLE; BRAZIL; CAPILLARY ELECTROPHORESIS; CARBOHYDRATE ANALYSIS; FACTORIAL DESIGN; HEAT TREATMENT; HONEY; LIMIT OF QUANTITATION; RESPONSE SURFACE METHOD; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SHELF LIFE; STINGLESS BEE HONEY; ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; BEE; CHEMISTRY; COMPARATIVE STUDY; HEAT;

ANIMALS; BEES; BRAZIL; CARBOHYDRATES; ELECTROPHORESIS, CAPILLARY; FURALDEHYDE; HONEY; HOT TEMPERATURE;

EID: 84897512817     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.016     Document Type: Article

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