Tracking of Thermal, Physicochemical, and Biological Parameters of a Long-Term Stored Honey Artificially Adulterated with Sugar Syrups.

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作者： Monika,Tomczyk ^[1] ; Anna,Czerniecka-Kubicka ^[2] ; Michał,Miłek ^[1] ; Ewelina,Sidor ^[1] ; Małgorzata,Dżugan ^[3]

作者单位： Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszow, Poland. ^[1] Department of Experimental and Clinical Pharmacology, Medical College of Rzeszow University, University of Rzeszow, 35-310 Rzeszow, Poland. ^[2] Doctoral School, University of Rzeszow, Poland, Rejtana 16c, 35-959 Rzeszow, Poland. ^[3]

关键词 adulteration fructose glucose honey sucrose sugar syrup temperature of glass transition viscosity

主题词蜂蜜(Honey);抗氧化剂(Antioxidants);食品污染(Food Contamination);碳水化合物(Carbohydrates)

DOI 10.3390/molecules28041736

PMID 36838722

发布时间 2023-03-01

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