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3 hasil
Development and validation of an HPLC method for the determination of thiamine and riboflavin in green leafy vegetables using clara-diastase.
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There is no literature on the use of the currently available form of clara-diastase (≥ 35 U/mg; Fluka Product No. 86959) in the analysis of vitamins B(1) and B(2) . Consequently, a method for the determination of total riboflavin and total thiamine in green leafy vegetables by high-pressure liquid
Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures.
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The effect of heating at various temperatures (30, 40, 50, 60, 70 and 80 °C) on dynamic viscosity, colour, 5-hydroxymethylfurfural (5-HMF) concentration and diastase activity of raw rape honey were assessed. In fresh honey, moisture, ash, free acidity, pH and electrical conductivity averaged 185.3 g
Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus).
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The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase
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