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Oroian M, Ropciuc S, Paduret S. Honey authentication using rheological and physicochemical properties. J Food Sci Technol. 2018;55(12):4711-4718doi: 10.1007/s13197-018-3415-4.
Oroian, M., Ropciuc, S., & Paduret, S. (2018). Honey authentication using rheological and physicochemical properties. Journal of food science and technology, 55(12), 4711-4718. https://doi.org/10.1007/s13197-018-3415-4
Oroian, Mircea, et al. "Honey authentication using rheological and physicochemical properties." Journal of food science and technology vol. 55,12 (2018): 4711-4718. doi: https://doi.org/10.1007/s13197-018-3415-4
Oroian M, Ropciuc S, Paduret S. Honey authentication using rheological and physicochemical properties. J Food Sci Technol. 2018 Dec;55(12):4711-4718. doi: 10.1007/s13197-018-3415-4. Epub 2018 Sep 12. PMID: 30482967; PMCID: PMC6233437.
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J Food Sci Technol. 2018 Dec;55(12):4711-4718. doi: 10.1007/s13197-018-3415-4. Epub 2018 Sep 12.

Honey authentication using rheological and physicochemical properties.

Journal of food science and technology

Mircea Oroian, Sorina Ropciuc, Sergiu Paduret

Affiliations

  1. Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.

PMID: 30482967 PMCID: PMC6233437 DOI: 10.1007/s13197-018-3415-4

Abstract

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 analysed from physicochemical (moisture content, fructose, glucose and sucrose content) and rheological point of view (dynamic viscosity-loss modulus

Keywords: ANN; Authentication; LDA; PCA; Rheology

References

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