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1. Honey Discrimination Using Fourier Transform-Infrared Spectroscopy.

Author

Bunaciu, Andrei A. and Aboul-Enein, Hassan Y.

Subjects
HONEY, FOURIER transform infrared spectroscopy, INFRARED spectroscopy, SPECTROMETRY, NEAR infrared spectroscopy, PRODUCT attributes
Abstract

Infrared spectroscopy is a widely used method of analysis to monitor various characteristics in the honey products analysis, to highlight these changes and to detect fraudulent modifications. In this way honey products could not be avoided. This article reviews some of the most important applications of these spectroscopic procedures in order to discriminate different types of honey and other products published between 2015–2022. [ABSTRACT FROM AUTHOR]

Published
2022
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