Use of differential scanning calorimetry (DSC) as a new technique for detection of adulteration in honeys. 1. Study of adulteration effect on honey thermal behavior.

@article{Cordella2002UseOD,
  title={Use of differential scanning calorimetry (DSC) as a new technique for detection of adulteration in honeys. 1. Study of adulteration effect on honey thermal behavior.},
  author={Christophe B. Y. Cordella and Jean-François Antinelli and Cl{\'e}ment Auri{\`e}res and J P Faucon and Daniel Cabrol-Bass and N. Sbirrazzuoli},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 1},
  pages={203-8}
}
Differential scanning calorimetry (DSC) was used to study the thermal behavior of authentic honeys (Lavandula, Robinia, and Fir honeys) and industrial sugar syrups. Thermal or thermochemical parameters such as the glass transition temperature (Tg), enthalpies of fusion (DeltaH(fus)), and heat capacity variation (DeltaC(p)) were measured. The syrups and honeys showed significant differences in thermal phenomena, as well as in their amplitude and position on the temperature scale. Results showed… CONTINUE READING

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