Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

Dilpreet Singh Brara Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India

Gulzar Ahmad Nayikb Department of Food Science & Technology, Govt. Degree College Shopian, J&K, India

Ashwani Kumar Aggarwalc Department of Electrical and Instrumentation Engineering, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

Sawinder Kaurd Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India

Vikas Nandaa Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed University), Longowal, Punjab, India

Sudhanshu Saxenae Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India

Satyendra Gautame Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India;f Homi Bhabha National Institute, Anushaktinagar, Mumbai, India

Seema Ramniwasg University Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, India

Teferi Damto Tolchah Holeta Bee Research Center, Oromia Agriculture Research Institute, Oromia, EthiopiaCorrespondence[email protected]

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Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

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Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

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