Quality Control of Honey Using New Generation Infrared Spectrometers
The objective of this study was to develop a rapid infrared technique to determine 10 key quality parameters (sucrose, glucose, fructose, reducing sugar, 5-HMF, °Brix, moisture content, water activity, pH and free acidity) in honey by using new generation portable and handheld devices. The compositi...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2017-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1210 |