Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species-Reference-Cited by-同舟云学术

Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species

Published:2017-12-16 Issue:2 Volume:55 Page:586-597
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Nagai T.^ORCID,Kai N.,Tanoue Y.,Suzuki N.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2968-y/fulltext.html

Reference22 articles.

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3. Blidi S, Gotsiou P, Loupassaki S, Grigorakis S, Calokerinos AC (2017) Effect of thermal treatment on the quality of honey samples from Crete. Adv Food Sci Eng 1:1–8

4. Elson LA, Morgan WTJ (1933) A colorimetric method for the determination of glucosamine and chondrosamine. Biochem J 27:1824–1828

5. Fallico B, Zappala M, Arena E, Verzera A (2004) Effects of conditioning on HMF content in unifloral honey. Food Chem 85:305–313

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