期刊
FOOD CHEMISTRY
卷 196, 期 -, 页码 309-323出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.09.051
关键词
Honey; Parameters of identity and quality; Authenticity; Stability; Degradation; Chemical transformation; Furan compounds; Maillard reaction; Volatile compounds
资金
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Fundacao de Amparo a Pesquisa do Estado de Santa Catarina (FAPESC)
The aim of this review is to describe the chemical characteristics of compounds present in honey, their stability when heated or stored for long periods of time and the parameters of identity and quality. Therefore, the chemical characteristics of these compounds were examined, such as sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolic and volatile compounds present in honey. The stability of these compounds in relation to the chemical reactions that occur by heating or prolonged storage were also discussed, with increased understanding of the behavior regarding the common processing of honey that may compromise its quality. In addition, the identity and quality standards were described, such as sugars, moisture, acidity, ash and electrical conductivity, color, 5-HMF and diastase activity, along with the minimum and maximum limits established by the Codex Alimentarius. (C) 2015 Elsevier Ltd. All rights reserved.
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