The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey-Reference-Cited by-同舟云学术

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The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey

Published:2018-10 Issue: Volume:96 Page:133-139
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Haoan^ORCID,Cheng Ni,Zhang Ying,Sun Zheng,Zhou Wenqi,Wang Yin,Cao Wei

Funder

National Natural Science Foundation of China

the Science Foundation of Xi'an

the Science Foundation of Shaanxi Education Department

the Science Foundation of Forestry Department of Shaanxi Province

the Innovation Fund of Graduate Student of Northwest University

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Heat effect on rheology of light-and dark-colored honey;Abu-Jdayil;Journal of Food Engineering,2002

2. Revised codex standard for honey;Alimentarius;Codex Stan,2001

3. Contribution of honey in nutrition and human health: A review;Alvarez-Suarez;Mediterranean Journal of Nutrition and Metabolism,2010

4. Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent;Azilawati;Journal of Chromatography A,2014

5. 5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment;Biluca;Food Chemistry,2014

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