Color changes during storage of honeys in relation to their composition and initial color-Reference-Cited by-同舟云学术

Color changes during storage of honeys in relation to their composition and initial color

Published:1999-04 Issue:3 Volume:32 Page:185-191
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gonzales Adriana Pereyra,Burin Leila,Buera Marı́a del Pilar

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. A.O.A.C. (1980). Official methods of analysis of the Association of Official Agricultural Chemists, 7th edition.

2. A.O.A.C. (1980). Official methods of analysis of the Association of Official Agricultural Chemists, 13th edition.

3. Measure de la couleur des miels;Aubert;Apidologie,1983

4. Estudios sobre mieles de abeja. II Sobre contenido en glucosa, fructosa, sus relaciones y nitrógeno total;Bertoni;Anales Asociación Quimica Argentina,1994

5. Definition of colour in the non-enzymatic browning;Buera;Die Farbe,1985

Cited by 72 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of Natural Food Colorant with Organic Mordant Solutions and Incorporation into Modern Food Systems;Journal of Physics: Conference Series;2024-07-01

2. Ultrasonication for honey processing and preservation: A brief overview;Food Research International;2023-12

3. Honey Produced in Different Regions of Çankırı Antibacterial, Antioxidant Properties and Some Chemical Parameters;Van Veterinary Journal;2023-11-27

4. Oil Extraction from Hemp Plant as a Potential Source of Cannabidiol for Healthy Protein Foods;Antioxidants;2023-11-01

5. Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders;Foods;2023-10-31