IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES

Article English OPEN
Sorina ROPCIUC; Mircea OROIAN; Vlad OLARIU;
(2017)
  • Publisher: Stefan cel Mare University of Suceava
  • Journal: Food and Environment Safety (issn: 2068-6609, eissn: 2559-6381)
  • Publisher copyright policies & self-archiving
  • Subject: honey | physico-chemical parameters | adulteration | ANOVA | Food processing and manufacture | TP368-456

The aim of this study is to evaluate the influence of the adulteration with glucose, fructose, hydrolysed inulin syrup on honey physico-chemical properties (pH, aw, electrical conductivity (EC), water activity and colour parameters (L*, a*, b*, chroma)) of three honey s... View more
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