Thermal treatment effect on free amino acids in honey samples
Free amino acids are minor constituents in honey which are responsible for the determination of botanical origin of honey. However, the composition of free amino acids was likely to be altered upon thermal treatment. Therefore, this study was conducted to investigate the profile of free amino acids...
Saved in:
Main Authors: | Adnan, Nur Ardawati Rdawati, Chua, Lee Suan, Sarmidi, Mohamad Roji |
---|---|
Format: | Article |
Published: |
Penerbit UTM Press
2014
|
Subjects: | |
Online Access: | http://eprints.utm.my/id/eprint/63059/ http://dx.doi.org/10.11113/jt.v69.3169 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
The anti-inflammatory and wound healing properties of honey
by: Hadagali, Manjunatha Devagondanahalli, et al.
Published: (2014) -
Review on liver inflammation and antiinflammatory activity of andrographis paniculata for hepatoprotection
by: Chua, Lee Suan
Published: (2014) -
Effect of thermal treatment on the biochemical composition of tropical honey samples
by: Sarmidi, Mohamad Roji, et al.
Published: (2014) -
Dispersive liquid-liquid microextraction method based on solidification of floating organic droplet for the determination of triazine herbicides in water and sugarcane samples
by: Sanagi, Mohd. Marsin, et al.
Published: (2012) -
Critical optimized conditions for gamma-aminobutyric acid (GABA)-Producing tetragenococcus halophilus strain KBC from a commercial soy sauce moromi in batch fermentation
by: Sassi, Soumaya, et al.
Published: (2022)