Results 41 to 50 of about 1,165 (241)
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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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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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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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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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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Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates the impact of geographical indication (GI) certification on the export performance of Turkish agri‐food products by analyzing both trade volume and unit value dynamics. Drawing on monthly data from 2000 to 2024 across 22 GI‐certified products, the research employs product‐level regressions, fixed‐effects panel models ...
Ihlas Sovbetov, Muge Burcu Ozdemir
wiley +1 more source
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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Climate change and perennial crop production: Evidence of yield impact and adaptation in California
American Journal of Agricultural Economics, EarlyView.Abstract Perennial crops are economically important. They contribute to food security, providing essential nutrients that are often lacking in annual crops, and provide additional environmental benefits compared with annual crops. Despite their importance, empirical research on the impacts of climate change and adaptation on perennial crops remains ...
Yuanyuan Wen +2 more
wiley +1 more source
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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