Results 41 to 50 of about 1,038 (142)
Foods, 2023 Honey is one of the most adulterated foods, usually through the addition of sweeteners or low-cost honeys. This study presents a method based on visible near infrared spectroscopy (Vis-NIRs), in combination with machine learning (ML) algorithms, for the ...
José Luis P. Calle +5 more
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Some physico-chemical and sensory properties of heat treated commercial pine and blossom honey
Journal of Apicultural Research, 2012 SummaryIn this paper, the effects of heat treatment on some physicochemical characteristics (brix, pH, colour, hydroxyl methyl furfural (HMF)) and sensory properties (consistency, odour, colour, flavour) of pine and blossom honey samples were determined. Heating temperature and time were found to have important effects, especially on HMF content of the
İnan, Özlem +3 more
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Possibilities of blossom and twig blight management in organic stone fruit production
International Journal of Horticultural Science, 2010 In this study, possibilities of environmentally-benign plant protection against blossom and twig blight were summarized for organic stone fruit orchards. Symtomps of Monilinia laxa (Aderh.
I. J. Holb +4 more
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Discrimination of Tunisian Honey by Mineral and Trace Element Chemometrics Profiling
Foods, 2021 The concentrations of 19 chemical elements have been determined in 36 honey samples of different botanical (wildflower, eucalyptus, eucalyptus red flowers, prickly pears, lemon blossom, thyme, almond, rosemary and jujube) honeys from the three ...
Giuseppa Di Bella +5 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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Physico-Chemical and Melissopalynological Characterization of Czech Honey
Applied Sciences, 2021 Geographical and botanical origin of honeys can be characterized on the basis of physico-chemical composition, sensory properties and on the basis of melissopalynological analysis.
Matej Pospiech +11 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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Sensory Evaluation of Pralines Containing Different Honey Products
Sensors, 2010 In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen ...
Mića A. Mladenović +4 more
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The interest of apple orchard vegetation for the pollen supply of honey bees in South Tyrol (Italy)
Laimburg JournalFruit cultivation is one of the main economic sectors in South Tyrol (Italy) with one of the largest fruit production areas in the EU. In some parts of South Tyrol, more than 75% of the agricultural land is used for the cultivation of fruit trees, such ...
Jacob Geier +5 more
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Journal of Genetic Engineering and Biotechnology, 2017 Staphylococcus aureus is one of the major causative agents of the bovine clinical mastitis. This study aimed to isolate and identify S. aureus from cases of bovine clinical mastitis followed by phenotypic detection of MRSA and VRSA.
Shimaa T. Omara
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