Honey authentication using rheological and physicochemical properties

The aim of this study was to evaluate the influence of honey botanical origins on rheological parameters. In order to achieve the correlation, fifty-one honey samples, of different botanical origins (acacia, polyfloral, sunflower, honeydew, and tilia), were investigated. The honey samples were analy...

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Veröffentlicht in:	Journal of food science and technology 2018-12, Vol.55 (12), p.4711-4718
Hauptverfasser:	Oroian, Mircea, Ropciuc, Sorina, Paduret, Sergiu
Format:	Artikel
Sprache:	eng
Schlagworte:	Acacia Artificial neural networks Chemistry Chemistry and Materials Science Chemistry/Food Science compliance Discriminant analysis Food Science Fructose Glucose Helianthus annuus Honey Honeydew Loss modulus Mechanical properties Modulus of elasticity Moisture content Neural networks Nutrition Order parameters Origins Physicochemical properties prediction principal component analysis Principal components analysis Review Review Article Rheological properties Rheology Statistical analysis Statistical methods Studies Sucrose Sugar Tilia Viscosity Water content
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