5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment

•Study of the effects of thermal treatment on the formation of 5-HMF and sugars.•Thermal treatment was optimised using full factorial design 22 with central point.•Intralaboratory analytical method validation was performed according Eurachem.•Results suggest a possible resistance to 5-HMF formation...

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Veröffentlicht in:	Food chemistry 2014-09, Vol.159, p.244-249
Hauptverfasser:	Biluca, Fabíola C., Della Betta, Fabiana, de Oliveira, Gabriela Pirassol, Pereira, Lais Morilla, Gonzaga, Luciano Valdemiro, Costa, Ana Carolina Oliveira, Fett, Roseane
Format:	Artikel
Sprache:	eng
Schlagworte:	5-Hydroxymethylfurfural Animals Bees Biological and medical sciences Brazil Carbohydrates - chemistry Electrophoresis, Capillary Factorial design Fast methods Food toxicology Furaldehyde - analogs & derivatives Furaldehyde - analysis Honey - analysis Hot Temperature Medical sciences Meliponinae spp Sugar Thermal treatment Toxicology
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