Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results

Food Research International

Volumn 64, Issue , 2014, Pages 634-646

  Yilmaz, Mustafa Tahsin ^a   Tatlisu, Nevruz Berna ^a   Toker, Omer Said ^a   Karaman, Safa ^b   Dertli, Enes ^c   Sagdic, Osman ^a,d   Arici, Muhammet ^a  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

^c BAYBURT UNIVERSITY   (Turkey)

^d MATERIALS INSTITUTE   (Turkey)

Author keywords

Adulteration; Honey; HPLC RID; Rheology; Saccharose and fructose syrups

Indexed keywords

CORRELATION METHODS; CREEP; ELASTICITY; FRUCTOSE; RHEOLOGY; SUGAR (SUCROSE); VISCOSITY;

ADULTERATION; CONCENTRATION LEVELS; HONEY; HONEY ADULTERATION; HPLC-RID; RHEOLOGICAL ANALYSIS; SACCHAROSE AND FRUCTOSE SYRUPS; SUGAR COMPOSITION;

FOOD PRODUCTS; RHEOLOGY;

EID: 84907310730     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.009     Document Type: Article

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