Evaluation of honey authenticity in Lebanon by analysis of carbon stable isotope ratio using elemental analyzer and liquid chromatography coupled to isotope ratio mass spectrometry-Reference-Cited by-同舟云学术

Evaluation of honey authenticity in Lebanon by analysis of carbon stable isotope ratio using elemental analyzer and liquid chromatography coupled to isotope ratio mass spectrometry

Published:2021-05-17 Issue:6 Volume:56 Page:
ISSN:1076-5174
Container-title:Journal of Mass Spectrometry
language:en
Short-container-title:J Mass Spectrom

Author:

El Hawari Khaled¹^ORCID,Al Iskandarani Mohamad¹²,Jaber Farouk¹³,Ezzeddine Raed²,Ziller Luca⁴,Perini Matteo⁴^ORCID,Bontempo Luana⁴,Pellegrini Maura⁵^ORCID,Camin Federica⁴⁶

Affiliation:

1. Laboratory for Analysis of Organic Compounds (LAOC) CNRSL, Lebanese Atomic Energy Commission (LAEC) Beirut Lebanon

2. Faculty of Public Health I Lebanese University Beirut Lebanon

3. Analysis of Organic Compounds Laboratory (LACO), Faculty of Sciences I Lebanese University Beirut Lebanon

4. Department of Food Quality and Nutrition, Research and Innovation Centre Fondazione Edmund Mach (FEM) San Michele all'Adige Italy

5. Isotope Mass Spectrometry and High Resolution Elemental Analysis Thermo Fisher Scientific S.P.A. Rodano Italy

6. Center Agriculture Food Environment (C3A) University of Trento San Michele all'Adige Italy

Funder

International Atomic Energy Agency

Université Libanaise

Conseil National de la Recherche Scientifique

Publisher

Wiley

Subject

Spectroscopy

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jms.4730

Reference30 articles.

1. Codex Alimentarius.Joint FAO/WHO food standards programme food and agriculture organisation Standard for Honey

2. Council Directive 2001/110/EC of 20 December 2001 relating to honey;The Council of The European Union;Off J Eur Comm,2002

3. Honey: Chemical composition, stability and authenticity

4. Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

5. Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

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