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Dielectric properties of honey adulterated by sugar syrup
International Journal of Food Engineering, 2022Abstract Dielectric properties of pure honey adulterated by varying amount of sugar syrup have been measured over 20 Hz to 2 MHz frequency range, at room temperature. The samples were prepared by mixing different proportions of sugar syrup in pure honey.
Vikrant K. Baxi +2 more
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Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
Food Analytical Methods, 2020In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup (C), mixtures of them (AB and AC), and two additional natural sunflower honey samples coming from different geographical regions (D and
Abdullah Kurt +4 more
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Apidologie, 2000
Upon routine microscopic analysis of some honey samples, parenchyma cells, single rings of ring vessels and epidermal cells are found. These cells originate from the sugar cane stem. We investigated whether there was a relation between these plant fragments and the delta C-13 value of honey.
Kerkvliet, JD, Meijer, HAJ
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Upon routine microscopic analysis of some honey samples, parenchyma cells, single rings of ring vessels and epidermal cells are found. These cells originate from the sugar cane stem. We investigated whether there was a relation between these plant fragments and the delta C-13 value of honey.
Kerkvliet, JD, Meijer, HAJ
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Adulteration of natural honey and the nutritional effect
Progress in Nutrition, 2021Council Directive 2001/110 / EC (1) defines honey as the sweet natural substance produced by Apis melifera bees. Honey contains especially different types of sugars, especially fructose and glucose, as well as other substances, such as organic acids, enzymes and solid particles resulting from honey collection.
Radu, Steluta +3 more
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Modified sugar adulteration test applied to New Zealand honey
Food Chemistry, 2013The carbon isotope method (AOAC 998.12) compares the bulk honey carbon isotope value with that of the extracted protein; a difference greater than 1‰ suggesting that the protein and the bulk carbohydrate have different origins. New Zealand Manuka honey is a high value product and often fails this test. It has been suggested such failures are due to the
Russell, Frew +4 more
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Modern methods of detection of adulterated honey
2021Honey is one of the most precious natural food substances that has been present in human diet dating back to the mesolithic age. By developing awareness of various health benefits along with the rapid development of apitherapy, honey has become the food of choice regarding the prevention of health problems and improving the immune functions of the ...
Šubarić, Domagoj +4 more
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Adulterated Honey Detection Based on Hyperspectral Imaging
Optica Latin America Optics and Photonics Conference (LAOP) 2024We propose a method to detect adulterated honey relying on hyperspectral imaging. Our proposal uses linear unmixing and machine learning based on known honey spectra. The proposal was tested on a published database that achieved an accuracy of 0.92 to 0.99.
Omar Gutierrez-Navarro +3 more
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Dielectric properties of honey adulterated with sucrose syrup
Journal of Food Engineering, 2011Abstract Sucrose syrup is a common additive in honey adulteration. To provide information for developing a cheap, simple, convenient and rapid sucrose–adulterated honey detector or sucrose content sensor, the permittivities of pure jujube, yellow-locust and milk-vetch flower honey, pure sucrose syrup and honey–sucrose syrup mixtures with sucrose ...
Wenchuan Guo +3 more
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Quantitation of adulterated honey by three-dimensional fluorescence
International Journal of Food EngineeringAbstract Honey products adulterated with syrup need to be availably distinguished from the true ones and quantified by modern method, for instance three-dimensional fluorescence spectroscopy. The spectra from eight types of honey showed that a linear relationship existed between fluorescence intensity and honey solution concentration in ...
Lin Cong, Hua Bai, Fangdi Cong
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On honey authentication and adulterant detection techniques
Food Control, 2022Guyang Zhang, Waleed Abdulla
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