Honey: Chemical composition, stability and authenticity

Food Chemistry

Volumn 196, Issue , 2016, Pages 309-323

  Da Silva, Priscila Missio ^a   Gauche, Cony ^a   Gonzaga, Luciano Valdemiro ^a   Costa, Ana Carolina Oliveira ^a   Fett, Roseane ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Authenticity; Chemical transformation; Degradation; Furan compounds; Honey; Maillard reaction; Parameters of identity and quality; Stability; Volatile compounds

Indexed keywords

CHEMICAL REACTIONS; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; FOOD PRODUCTS; ORGANIC MINERALS; STABILITY; SUGARS; VOLATILE ORGANIC COMPOUNDS;

AUTHENTICITY; CHEMICAL TRANSFORMATIONS; FURAN COMPOUNDS; HONEY; MAILLARD REACTION; VOLATILE COMPOUNDS;

CHEMICAL COMPOUNDS;

5 HYDROXYMETHYLFURFURAL; AMINO ACID; AMYLASE; CARBOHYDRATE; CARBOXYLIC ACID; ENZYME; MINERAL; PHENOL DERIVATIVE; PROTEIN; VITAMIN; VOLATILE AGENT; WATER; VOLATILE ORGANIC COMPOUND;

ACIDITY; APIS MELLIFERA; ASH; CHEMICAL COMPOSITION; CHEMICAL REACTION; COLOR; ELECTRIC CONDUCTIVITY; ENZYME ACTIVITY; FOOD STORAGE; HEATING; HONEY; MOISTURE; NONHUMAN; PH; REVIEW; ANALYSIS;

HONEY; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

EID: 84942543990     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.051     Document Type: Review

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