Capabilities of near-infrared spectroscopy to analyse changes in water bonding during honey crystallisation process-Reference-Cited by-同舟云学术

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Capabilities of near-infrared spectroscopy to analyse changes in water bonding during honey crystallisation process

Published:2009-03 Issue:3 Volume:44 Page:519-524
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Bakier Sławomir

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01837.x/fullpdf

Reference39 articles.

1. Crystal control in processed liquid honey;Assil;Journal of Food Science,1991

2. Grain size characteristics of the solid phase occurring at honey granulation;Bakier;Inżynieria Rolnicza,2003

3. Characteristics of water state in some chosen types of honey found in Poland;Bakier;Acta Agrophysica,2006

4. Influence of glucose changes on water activity in selected honeys;Bakier;Acta Agrophysica,2007

5. Investigation of interaction between glucose and fructose in aqueous mixtures;Bakier;Polish Journal of Food and Nutrition Science,2007

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4. Application of ANOVA-simultaneous component analysis to quantify and characterise effects of age, temperature, syrup adulteration and irradiation on near-infrared (NIR) spectral data of honey;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2021-05

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