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Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L∗Cab∗hab∘ chromaticity coordinates

Published:2014-02 Issue: Volume:145 Page:284-291
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tuberoso Carlo Ignazio Giovanni,Jerković Igor,Sarais Giorgia,Congiu Francesca,Marijanović Zvonimir,Kuś Piotr Marek

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Sensory and physico-chemical properties of commercial samples of honey;Anupama;Food Research International,2003

2. Aubert, S., & Gonnet, M. Colour grading of honey. Apiacta, 4, (1986). URL . Accessed 04.04.13.

3. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey;Bertoncelj;Food Chemistry,2007

4. Bradbear, N. Definition and uses of honey in Bees and their role in forest livelihoods. FAO, Rome, Italy, (2009). URL ftp://ftp.fao.org/docrep/fao/012/i0842e/i0842e10.pdf. Accessed 20.03.13.

5. CIE Publication 15: (2004), Colorimetry. (3rd ed.). Commission Internationale de l’Eclairage. ISBN 3-901-906-33-9.

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