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dc.contributor.authorYilmaz M.T.
dc.contributor.authorTatlisu N.B.
dc.contributor.authorToker O.S.
dc.contributor.authorKaraman S.
dc.contributor.authorDertli E.
dc.contributor.authorSagdic O.
dc.contributor.authorArici M.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:18Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:18Z
dc.date.issued2014
dc.identifier.issn0963-9969
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodres.2014.07.009
dc.identifier.urihttps://hdl.handle.net/20.500.12403/823
dc.description.abstractIn this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (?), storage (G') and loss modulus (G?) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P<0.05; 0.01) correlations between sugar composition and rheology parameters, ? (viscosity), K?, K* (intercepts for G? and complex modulus (G*), respectively) and ?0 (viscosity of Maxwell dashpot), suggesting that K', K?, K* and ?0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. © 2014.en_US
dc.language.isoengen_US
dc.publisherElsevier Ltd
dc.relation.isversionof10.1016/j.foodres.2014.07.009
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAdulteration
dc.subjectHoney
dc.subjectHPLC-RID
dc.subjectRheology
dc.subjectSaccharose and fructose syrups
dc.subjectCorrelation methods
dc.subjectCreep
dc.subjectElasticity
dc.subjectFructose
dc.subjectRheology
dc.subjectSugar (sucrose)
dc.subjectViscosity
dc.subjectAdulteration
dc.subjectConcentration levels
dc.subjectHoney
dc.subjectHoney adulteration
dc.subjectHPLC-RID
dc.subjectRheological analysis
dc.subjectSaccharose and fructose syrups
dc.subjectSugar composition
dc.subjectFood products
dc.subjectRheology
dc.subjectAdulteration
dc.subjectHoney
dc.subjectHPLC-RID
dc.subjectRheology
dc.subjectSaccharose and fructose syrups
dc.subjectCorrelation methods
dc.subjectCreep
dc.subjectElasticity
dc.subjectFructose
dc.subjectRheology
dc.subjectSugar (sucrose)
dc.subjectViscosity
dc.subjectAdulteration
dc.subjectConcentration levels
dc.subjectHoney
dc.subjectHoney adulteration
dc.subjectHPLC-RID
dc.subjectRheological analysis
dc.subjectSaccharose and fructose syrups
dc.subjectSugar composition
dc.subjectFood products
dc.subjectRheology
dc.titleSteady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID resultsen_US
dc.typearticleen_US
dc.relation.journalFood Research Internationalen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID8396971300
dc.contributor.authorID56059967700
dc.contributor.authorID53878618900
dc.contributor.authorID23485442200
dc.contributor.authorID36815706500
dc.contributor.authorID6701802186
dc.contributor.authorID7004571996
dc.identifier.volume64
dc.identifier.startpage634
dc.identifier.endpage646
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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