CORDELLA , Christophe

Master

The glycerol content of food products appears to be a very useful indicator of food quality and is increasingly used for this purpose. Several methods have developed to measure the glycerol content, including the Boehringer enzymatic kit method, which is one of the better methods. However, data acquisition and analysis are very time consuming....

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...

Honey adulteration is a complex problem which currently has a significant economic impact and undeniable nutritional and organoleptic consequences. This paper describes the development of an effective anionic chromatographic method (HPAEC-PAD) for honey analysis and adulteration detection. The method relies on the use of chemometric methods to...

Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their volatile compounds. A total of 35 PDO olive...