Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/11886
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dc.contributor.authorBerk, Berkay-
dc.contributor.authorÇavdaroğlu, Çağrı-
dc.contributor.authorGrunin, Leonid-
dc.contributor.authorArdelean, Ioan-
dc.contributor.authorKruk, Danuta-
dc.contributor.authorMazı, Bekir G.-
dc.contributor.authorÖztop, Halil Mecit-
dc.date.accessioned2021-12-27T11:04:34Z-
dc.date.available2021-12-27T11:04:34Z-
dc.date.issued2021-11-
dc.identifier.issn1097-0010-
dc.identifier.urihttps://hdl.handle.net/11147/11886-
dc.identifier.urihttps://doi.org/10.1002/jsfa.11606-
dc.descriptionThis research was funded by the Scientific and Technological Research Council of Turkey (TUBITAK) with the proposal number 217O089 under 1001 Program. For the FFC measurements, the work has been supported by the National Science Centre, Poland, under the grant number: UMO-2015/19/B/NZ9/03348. The role of COST Action CA15209 (European Network on NMR Relaxometry) is also acknowledged.en_US
dc.description.abstractconventional time domain nuclear magnetic resonance (TD-NMR) pulse sequence: magic sandwich echo (MSE) was used to detect the adulteration of honey by glucose syrup (GS) and high fructose corn syrup (HFCS) accompanied with T-1 and T-2 relaxation times. Also, fast field cycling NMR (FFC-NMR) relaxometry and multivariate analysis were performed to investigate the adulteration. RESULTS Higher maltose in GS and changing glucose to water ratio of HFCS gave high correlation with the crystal content values. In HFCS adulteration, two separate populations of protons having different T-2 values were detected and T-1 times were also used to determine GS adulteration. Addition of GS increased T-1 while addition of HFCS increased T-2, significantly. CONCLUSION The results showed that it is possible to differentiate the unadulterated and adulterated honey samples by using TD-NMR relaxation times and crystal content values obtained by the MSE sequence. By FFC-NMR relaxometry, not only GS addition but also the amount of GS was examined. The multivariate analysis technique of principal component analysis was able to distinguish the types of adulterants.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectHoney adulterationen_US
dc.subjectPrincipal component analysis (PCA)en_US
dc.subjectMagic sandwich echo (MSE)en_US
dc.subjectTD-NMRen_US
dc.subjectFFC-NMRen_US
dc.titleUse of Magic Sandwich Echo and Fast Field Cycling Nmr Relaxometry on Honey Adulteration With Corn Syrupen_US
dc.typeArticleen_US
dc.authorid0000-0001-6334-3586-
dc.institutionauthorÇavdaroğlu, Çağrı-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.wosWOS:000716554200001-
dc.identifier.scopus2-s2.0-85118699001-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.pmid34713450-
dc.contributor.affiliationMiddle East Technical Universityen_US
dc.contributor.affiliationIzmir Institute of Technologyen_US
dc.contributor.affiliationVolga State University of Technologyen_US
dc.contributor.affiliationTechnical University of Cluj-Napocaen_US
dc.contributor.affiliationUniversity of Warmia and Mazury in Olsztynen_US
dc.contributor.affiliationOrdu Üniversitesien_US
dc.contributor.affiliationMiddle East Technical Universityen_US
dc.relation.issn1097-0010en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept01. Izmir Institute of Technology-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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