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Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment

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Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment

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Escriche Roberto, MI.; Kadar, M.; Juan Borras, MDS.; Doménech Antich, EM. (2014). Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chemistry. 142:135-143. doi:10.1016/j.foodchem.2013.07.033

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Title: Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment
Author: Escriche Roberto, Mª Isabel Kadar, Melinda Juan Borrás, María del Sol Doménech Antich, Eva Mª
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Total antioxidant activity, physicochemical parameters, and the profile of flavonoids and phenolic acid compounds were evaluated for: their ability to distinguish between the botanical origins of four types of ...[+]
Subjects: Honey , Flavonoids , Phenolic acids , Antioxidant capacity , Authentication
Copyrigths: Cerrado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2013.07.033
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodchem.2013.07.033
Project ID:
Valencian Regional Ministry of Business Education and Science CV2007-244
Universidad Politecnica de Valencia PAID-05-08-3703
Thanks:
The authors acknowledge the financial support of the Valencian Regional Ministry of Business Education and Science (project CV2007-244) and the Universidad Politecnica de Valencia (project PAID-05-08-3703).
Type: Artículo

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