Detection of adulteration in honey by infrared spectroscopy and chemometrics: Effect on human health-Reference-Cited by-同舟云学术

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Detection of adulteration in honey by infrared spectroscopy and chemometrics: Effect on human health

Published:2021-04-05 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Skaff W.¹,El Hajj R.²,Hanna‐Wakim L.³^ORCID,Estephan N.²^ORCID

Affiliation:

1. ESIAMUniversité Saint‐Joseph Zahle Lebanon

2. Department of Chemistry and Biochemsitry Faculty of Arts and Sciences Holy Spirit University of Kaslik Jounieh Lebanon

3. Department of Agricultural and Food Engineering School of Engineering Holy Spirit University of Kaslik Jounieh Lebanon

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15438

Reference40 articles.

1. Fallacies and behaviors of Lebanese consumers towards marketing of honey

2. Classification of adulterated honeys by multivariate analysis

3. AOAC 920.180‐1920 Honey (liquid strained or comb). Preparation of test sample. 2020 Edition 2020.

4. FT-NIR Analysis of Intact Table Grape Berries to Understand Consumer Preference Driving Factors

5. NIR detection of honey adulteration reveals differences in water spectral pattern

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2. Authentication of honey through chemometric methods based on FTIR spectroscopy and physicochemical parameters;Journal of Food Measurement and Characterization;2024-04-24

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