Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins-Reference-Cited by-同舟云学术

Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

Published:2023-05-30 Issue:1 Volume:26 Page:1390-1413
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Brar Dilpreet Singh¹,Nayik Gulzar Ahmad²,Aggarwal Ashwani Kumar³,Kaur Sawinder⁴,Nanda Vikas¹,Saxena Sudhanshu⁵,Gautam Satyendra⁵⁶,Ramniwas Seema⁷,Tolcha Teferi Damto⁸

Affiliation:

1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India

2. Department of Food Science & Technology, Govt. Degree College Shopian, J&K, India

3. Department of Electrical and Instrumentation Engineering, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

4. Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India

5. Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India

6. Homi Bhabha National Institute, Anushaktinagar, Mumbai, India

7. University Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, India

8. Holeta Bee Research Center, Oromia Agriculture Research Institute, Oromia, Ethiopia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2218066

Reference52 articles.

1. Council Directive 2001/110/EC of 20 December 2001 Relating to Honey;Council Directive of the European Union;Off. J. Euro. Commun,2001

2. Standards for honey revised to build public interest in quality of honey in market. Food Safety and Standards (Food Products Standards and Food Additives) Ninth Amendment Regulations; FSSAI: New Delhi, India, 2018. https://www.pfndai.org/Document/Gazette/FSSAI/Gazette_Notification_Pulses_Grains_Maize_14_08_2018.pdf (Accessed 10 December 2021).

3. Carbohydrate composition of Spanish unifloral honeys

4. HPLC sugar profiles of Algerian honeys

5. Dynamic Rheological Properties of Honey at Low Temperatures as Affected by Moisture Content and Temperature;Kang K. M.;Food Sci. Biotechnol,2008

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