Scopus
Some qualitative properties of different monofloral honeys
Food Chemistry · Kasım 2014
Makale Bilgileri
DergiFood Chemistry
Yayın TarihiKasım 2014
Cilt / Sayfa163 · 212-218
Scopus ID2-s2.0-84901300583
Özet
In this study, physico-chemical properties of honeys samples obtained from different locations of Turkey were investigated. Moisture, diastase activity, Hydroxy Methyl Furfural (HMF), viscosity, acidity, total glucose + fructose, protein and ash contents of honey samples ranged from 17.1% to 20.0%, 10.9 to 17.9, 1.34 to 31.28 mg/kg, 2.48 to 8.42 Pa s, 18.2 to 47.5 meq/kg, 51.31% to 68.30%, 0.60% to 0.99% and 0.01% to 0.12%, respectively. The colour parameters, namely L © 2014 Published by Elsevier Ltd.
Yazarlar (2)
1
Mehmet Musa Özcan
2
Çiler Ölmez
Anahtar Kelimeler
Antioxidant activity
HMF
Honey
Location
Phenolic compounds
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
40
Atıf
2
Yazar
5
Anahtar Kelime