prikaz prve stranice dokumenta Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
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Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
Food Chemistry, 305 (2020), 1; 1-9. https://doi.org/10.1016/j.foodchem.2019.125457
Vasić, Vesna; Đurđić, Slađana; Tosti, Tomislav; Radoičić, Aleksandra; Lušić, Dražen; Milojković-Opsenica, Dušanka; Tešić, Živoslav; Trifković, Jelena

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

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Vasić, V., Đurđić, S., Tosti, T., Radoičić, A., Lušić, D., Milojković Opsenica, D. ... Trifković, J. (2020). Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics. Food Chemistry, 305. (1), 1-9. doi: 10.1016/j.foodchem.2019.125457

Vasić, Vesna, et al. "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics." Food Chemistry, vol. 305, br. 1, 2020, str. 1-9. https://doi.org/10.1016/j.foodchem.2019.125457

Vasić, Vesna, Slađana Đurđić, Tomislav Tosti, Aleksandra Radoičić, Dražen Lušić, Dušanka Milojković Opsenica, Živoslav Tešić i Jelena Trifković. "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics." Food Chemistry 305, br. 1 (2020): 1-9. https://doi.org/10.1016/j.foodchem.2019.125457

Vasić, V., et al. (2020) 'Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics', Food Chemistry, 305(1), str. 1-9. doi: 10.1016/j.foodchem.2019.125457

Vasić V, Đurđić S, Tosti T, Radoičić A, Lušić D, Milojković Opsenica D, i sur.. Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics. Food Chemistry [Internet]. 2020. [pristupljeno 23.12.2024.];305(1):1-9. doi: 10.1016/j.foodchem.2019.125457

V. Vasić, et al., "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics", Food Chemistry, vol. 305, br. 1, str. 1-9, 2020. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:044092. [Citirano: 23.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:044092
Podaci o radu
Naslov (engleski)Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
AutorVesna Vasić
AutorSlađana Đurđić
AutorTomislav Tosti
AutorAleksandra Radoičić
AutorDražen Lušić
AutorDušanka Milojković-Opsenica
AutorŽivoslav Tešić
AutorJelena Trifković
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za zdravstvenu ekologiju)
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Kemija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Nutricionizam
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Interdisciplinarne biotehničke znanosti
Sažetak (engleski)
Taking into account a growing market and small number of articles related to honeydew honey, a metabolomic approach associated with multivariate analysis and modelling was proposed to discriminate five varieties of honey. Advanced analytical techniques were used for determination of 20 elements, 14 carbohydrates and stable carbon isotope ratio. No chemical marker has been found within sugar compounds, but several elements (Ba, Ca, Mg, Sr, Mn, Al, Co, Ni, Se) were marked as characteristic of honey type and allow classification of three botanical origins (Abies alba, Quercus frainetto, Quercus ilex). Sugars turanose, trehalose, arabinose and raffinose, elements Ba, Sr, P, Cd and Se, and δ13C values of honey, have different concentrations in honeys of the same botanical origin but harvested in different season. In addition to a confirmation of authenticity in terms of production, the values of δ13C of protein could be a good indicator of botanical origin.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Chemistry
Brojčani podacivol. 305, br. 1, str. 1-9
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2019.125457
URN:NBNurn:nbn:hr:184:044092
Datum objave publikacije2020
URL dokumentahttp://bib.irb.hr/1106912
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-03-14 11:58:33