Results 31 to 40 of about 1,165 (241)
Molecules, 2023 The botanical origin of honey determines its composition and hence properties and product quality. As a highly valued food product worldwide, assurance of the authenticity of honey is required to prevent potential fraud.
Ana Castell +4 more
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Antibiotics, 2020 Scientific studies about the antibacterial effects of honeydew honey produced by the stingless bee are very limited. In this study, the antibacterial activities of 46 blossom and honeydew honeys produced by both honey bees and stingless bees were ...
Wen-Jie Ng +4 more
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Shotgun metagenomics of honey DNA: Evaluation of a methodological approach to describe a multi-kingdom honey bee derived environmental DNA signature. [PDF]
PLoS ONE, 2018 Honey bees are considered large-scale monitoring tools due to their environmental exploration and foraging activities. Traces of these activities can be recovered in the honey that also may reflect the hive ecological micro-conditions in which it has ...
Samuele Bovo +5 more
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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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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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Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead [PDF]
Czech Journal of Food Sciences, 2015 The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatography after 15 days of fermentation.
Ildikó Bénes +2 more
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Mannose: a marker for adulteration with syrup or resin treatment of blossom honey [PDF]
, 2016 Author Summary: Adulteration has become an issue on the honey market in the past years and may occur unintentionally through feeding during nectar flow or by adding sugars/syrup to the honey. To ensure the quality and authenticity of honey it needs to be tested.
J. Missler, T. Wiezorek, G. Beckh
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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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