Some qualitative properties of different monofloral honeys

Food Chemistry

Volumn 163, Issue , 2014, Pages 212-218

  Özcan, Mehmet Musa ^a   Ölmez, Çiler ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; HMF; Honey; Location; Phenolic compounds

Indexed keywords

FOOD TECHNOLOGY; LOCATION; PHYSICAL CHEMISTRY;

ANTI-OXIDANT ACTIVITIES; DIASTASE ACTIVITIES; HMF; HONEY; HYDROXY METHYL FURFURALS; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL PROPERTY; QUALITATIVE PROPERTIES;

FOOD PRODUCTS;

AMYLASE; FRUCTOSE; FURFURAL; GLUCOSE; HYDROXY METHYL FURFURAL; MAGNESIUM; PROTEIN; UNCLASSIFIED DRUG; ACID; ANTIOXIDANT; PHENOL DERIVATIVE;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; ASH; CHEMICAL ANALYSIS; CLOVER; COLOR; CRYSTALLIZATION; ENZYME ACTIVITY; ENZYME INACTIVATION; FERMENTATION; HIGH TEMPERATURE; HONEY; HUMIDITY; MOISTURE; NONHUMAN; PERMEABILITY; PH; PHYSICAL CHEMISTRY; QUALITATIVE ANALYSIS; STORAGE TEMPERATURE; TEMPERATURE; VISCOSITY; WATER CONTENT; ANALYSIS; CHEMISTRY; FLOWER; TURKEY;

ACIDS; ANTIOXIDANTS; COLOR; FLOWERS; FRUCTOSE; FURALDEHYDE; HONEY; PHENOLS; TURKEY;

EID: 84901300583     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.072     Document Type: Article

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