Results 31 to 40 of about 1,038 (142)
In-tube dynamic extraction for analysis of volatile organic compounds in honey samples
Food Chemistry: X, 2022 Honey is the oldest and nowadays widely used natural sweetener for food worldwide. Its composition is associated with its botanical and geographical origin and honey is often mislabeled and has a high potential for food fraud.
Wiebke Kaziur-Cegla +4 more
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Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach [PDF]
Agriculture, 2021 The antioxidant activity of honey depends on the botanical origin, which also determines their physicochemical properties. In this study, a multivariate analysis was used to confirm potential relationships between the antioxidant properties and colour parameters, as well as the content of seven elements in five types of artisanal honey (rapeseed ...
Monika Kędzierska-Matysek +6 more
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Acceptability Study of Banana Blossom (Banana Musa) Cupcake Fortified with Honey: A Bread Innovation
International Journal of Tourism & Hospitality Reviews, 2022 Purpose: The province of Quirino, Philippines, is a good source of the different varieties of banana. The purpose of this research is to determine the organoleptic assessment and acceptability of Banana blossom Cupcake fortified with Honey. Methodology: The study utilized a descriptive survey method. Data were gathered
Jonathan N. Tariga +2 more
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Radiocaesium in Honey from Košice and Prešov Regions in Eastern Slovakia
Folia Veterinaria, 2019 The activity of radiocaesium was measured in 50 samples of blossom and honeydew honey obtained in the years 2017 and 2018 from beekeepers from various localities of Košice and Prešov regions, eastern Slovakia.
Beňová K., Dvořák P., Špalková M.
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Identification of Seasonal Honey Based on Quantitative Detection of Typical Pollen DNA
Applied Sciences, 2022 Monofloral honey is produced from the nectar of a single predominant botanical species in a particular season and has certain unique properties. Valuable monofloral honey produced in a particular season with unique properties is often targeted for ...
A-Tai Truong +3 more
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Honey, its Quality and Composition and their Responsible Factors
International Journal of Bio-Resource and Stress Management, 2023 Honey is a sweet viscous food substance made by honey bees. It contains more than 180 nutritional substances, due to which it is known for boosting immunity. Honey is comprised of easily digestible honey sugars and energy providing nutrients. It is used
Rohini Sharma +4 more
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Physicochemical characterization of natural honeys from different regions in Slovakia
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2009 This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak ...
Marián Sudzina +7 more
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THE CHARACTERIZATION OF BLOSSOM HONEYS FROM TWO PROVINCES OF PAKISTAN
Italian Journal of Food Science, 2016 This study characterized fifteen blossom honeys collected from eleven locations in the Punjab and Khyber Pakhtunkhwa (KPK) provinces of Pakistan. Mean values for physicochemical parameters (i.e., moisture, water activity, free acidity, pH, electric conductivity, diastase activity, total acidity, ash, total protein, hydroxymethylfurfural, fructose ...
Khan, Khalid Ali +2 more
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Physico-chemical, melissopalynological and sensory characteristics of Satsuma mandarin honey (Citrus unshiu Marc.) [PDF]
Journal of Central European Agriculture, 2020 The honey bee forage resources in the Neretva Valley enable production of unifloral Satsuma mandarin (Citrus unshiu Marc.) honey. Given the insufficient knowledge about this type of honey, the aim of this study was to establish its botanical origin ...
Saša Prđun +3 more
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Comparison of Physical and Biochemical Properties Between Pure and Adulterated Blossom Honeys
Hacettepe Journal of Biology and Chemistry, 2017 The purpose of this study was to find new parameters permitting the identification of adulterated honeys. For this reason, different qualities of adulterated honeys were produced. Honey bee colonies fed with three different sugar syrups, high fructose corn syrup 55 (HFCS-55), sucrose syrup and invert sugar syrups at 3 L/day in one concentration (1:1.5 ...
KOLAYLI, Sevgi +3 more
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