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

Author:

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

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference22 articles.

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2. Bath PK, Singh N (2001) Effect of microwave heating on HMF formation and colour development in Helianthus annuus and Eucalyptus lanceolatus honey. J Food Sci Technol 38:366–368

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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