engleski

Differential scanning calorimetry as a useful tool for honey adulteration detection

Food quality and safety are major issues for foodstuffs. Because of high nutrition value honey has always been the object of adulteration by adding a less expensive chemical substance(s). Honey authenticity is essential to avoid unfair competition at the market. Although a number of methods have been proposed for the detection of honey adulteration, each one has a certain limitation. For this reason differential scanning calorimetry (DSC) could be used for detecting the presence of added substances in honey. The results obtained in some research makes DSC the efficient (convenient) method for characterisation of honey origin (authenticity) and quality.

honey ; authenticity ; differential scanning calorimetry

nije evidentirano