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dc.contributor.author | Sobrino-Gregorio, Lara | es_ES |
dc.contributor.author | Vargas, Maria | es_ES |
dc.contributor.author | Chiralt, A. | es_ES |
dc.contributor.author | Escriche Roberto, Mª Isabel | es_ES |
dc.date.accessioned | 2018-06-21T04:24:54Z | |
dc.date.available | 2018-06-21T04:24:54Z | |
dc.date.issued | 2017 | es_ES |
dc.identifier.issn | 0260-8774 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/104453 | |
dc.description.abstract | [EN] Ensuring the authenticity of honey is a priority for producers and regulatory authorities. The aim of this work was to evaluate the thermal properties (using a Differential Scanning Calorimeter DSC ) of ten types of sugar syrup, six types of honey and mixtures of sunflower honey with all these syrups at different proportions simulating the adulteration of honey (ratio honey/syrup: 80/20; 90/10; 95/05). The glass transition temperature (Tg midpoint) ranged from 60.2 C to 67.3 C in honey samples and from 32.8 C to 95.8 C in syrup samples. The differences in sugar composition of the syrups mainly affect their thermal properties. In the adulterated samples, the glass transition temperature was affected by the type of syrup, proportionally to the adulteration level. These results offer compelling evidence that the DSC can be used for the identification of addition of syrup to honey, although to be conclusive a greater number of honey types must be considered. | es_ES |
dc.description.sponsorship | The authors thank the Generalitat Valenciana and the Spanish Government for funding the AICO/2015/104 project. | |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Differential Scanning Calorimetry | es_ES |
dc.subject | Adulteration | es_ES |
dc.subject | Glass transition | es_ES |
dc.subject | Honey | es_ES |
dc.subject | Syrup | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Thermal properties of honey as affected by the addition of sugar syrup | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2017.02.014 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//AICO%2F2015%2F104/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.date.embargoEndDate | 2018-11-01 | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.description.bibliographicCitation | Sobrino-Gregorio, L.; Vargas, M.; Chiralt, A.; Escriche Roberto, MI. (2017). Thermal properties of honey as affected by the addition of sugar syrup. Journal of Food Engineering. 213:69-75. https://doi.org/10.1016/j.jfoodeng.2017.02.014 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2017.02.014 | es_ES |
dc.description.upvformatpinicio | 69 | es_ES |
dc.description.upvformatpfin | 75 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 213 | es_ES |
dc.relation.pasarela | S\330469 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |