Detection of honey adulteration with beet sugar using stable isotope methodology

Author： Gonzalez Martn I. Marques Macas E. Sanchez Sanchez J. Gonzalez Rivera B.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.61, Iss.3, 1998-03, pp. : 281-286

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Detection of adulteration of commercial honey samples by the 13 C/ 12 C isotopic ratio

By Padovan G.J. De Jong D. Rodrigues L.P. Marchini J.S.

Food Chemistry, Vol. 82, Iss. 4, 2003-09 ,pp. : 633-636

Elsevier

Access to resources Recommend Favorite

Detection of oligosaccharides in sugar products using planar chromatography

By Vaccari G. Lodi G. Tamburini E. Bernardi T. Tosi S.

Food Chemistry, Vol. 74, Iss. 1, 2001-07 ,pp. : 99-110

Elsevier

Access to resources Recommend Favorite

Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions

By Togrul H. Arslan N.

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 215-226

Elsevier

Access to resources Recommend Favorite

Detection of jaggery syrup in honey using near-infrared spectroscopy

By Mishra Sunita Kamboj Uma Kaur Harpreet Kapur Pawan

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 3, 2010-05 ,pp. : 306-315

Informa Healthcare

Access to resources Recommend Favorite

Enzymatic gelation of sugar beet pectin in food products

By Norsker M. Jensen M. Adler-Nissen J.

Food Hydrocolloids, Vol. 14, Iss. 3, 2000-05 ,pp. : 237-243

Elsevier

Access to resources Recommend Favorite