Efficiency of the FT-IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those properties
Version of Record online: 10 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 188–195, January 2014
How to Cite
de Almeida-Muradian, L. B., Stramm, K. M. and Estevinho, L. M. (2014), Efficiency of the FT-IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those properties. International Journal of Food Science & Technology, 49: 188–195. doi: 10.1111/ijfs.12297
- Issue online: 16 DEC 2013
- Version of Record online: 10 AUG 2013
- Manuscript Accepted: 11 JUL 2013
- Manuscript Received: 19 MAY 2013
|ijfs12297-sup-0001-FigureS1.tiff||TIFF image||928K||Figure S1. Typical spectrum (FT-IR ATR) of honey samples (v = stretching; δ = deformation, at the vibrational mode).|
Table S1. Results obtained for the physicochemical analysis performed to the eighteen samples of Melipona subnitida honey using the standard methodologies and the FT-IR ATR technique.
Table S2. Physicochemical parameters of the Melipona subnitida honey after 4, 8 and 12 months of storage at the room temperature, on the fridge and on the freezer.
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