Don’t want to miss the latest professional materials and information! You can click on the “Starch and Starch Sugar Handbook” above – top right “…” to bookmark Honey Starch sugar is a type of sugar produced from starchy foods such as grains and tubers using acid, acid-enzyme, or full enzyme methods, including maltose, isomaltose, glucose, … Read more
The original text was published in the Science and Technology Grand View Garden “High-Quality Bee Product R&D Technology Alliance – Creating Taiwan’s Top Honey Supply Chain” “Not Pure, Cut Off!” – Are You Eating Honey or Syrup? In recent years, food safety incidents have been frequent. Have you ever suspected that the warm and rich … Read more
1. Highlights 1. Analysis of physicochemical properties of pure and adulterated honey. 2. Determination of sugar content in pure and adulterated honey using high-performance liquid chromatography. 3. Identification of pure and adulterated honey based on FTIR-ATR and PLS regression. 2. Abstract The combination of Fourier transform infrared spectroscopy (FTIR) and attenuated total reflectance (ATR) techniques … Read more