Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy-Reference-Cited by-同舟云学术

Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy

Published:2011-10 Issue:4 Volume:128 Page:1110-1114
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Lanzhen,Xue Xiaofeng,Ye Zhihua,Zhou Jinghui,Chen Fang,Zhao Jing

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Major components of honey analysis by near-infrared transflectance spectroscopy;Alvarez;Journal of Agriculture and Food Chemistry,2000

2. AOAC, Official Methods of Analysis (1995). Nr. 44.4.18: C-4 plant sugars in honey, method 991.41, 16th ed., AOAC International, Arlington, Virginia, USA.

3. Supervised pattern recognition in food analysis;Berrueta;Journal of Chromatography A,2007

4. Visible and near infrared spectroscopy for rapid detection of citric and tartaric acids in orange juice;Cen;Journal of Food Engineering,2007

5. Codex Alimentarius Commission (2001). Revised codex standard for honey. Codex STAN 12-1981, Rev. 1 (1987), Rev.2.

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