Results 11 to 20 of about 7,594 (220)

Simple and inexpensive microwave setup for industrial based applications: Quantification of flower honey adulteration as a case study [PDF]

Scientific Reports
A simple and inexpensive microwave measurement setup based on measurements of magnitudes of transmission properties ( $$|S_{21}|_{\text {dB}}$$ | S 21 | dB ) is proposed for industrial-based microwave aquametry (moisture or water content) applications ...
Ugur C. Hasar, Hafize Hasar, Hamdullah Ozturk, Huseyin Korkmaz, Yunus Kaya, Mehmet Akif Ozkaya, Amir Ebrahimi, Joaquim J. Barroso, Vahid Nayyeri, Omar M. Ramahi   +9 more
doaj   +2 more sources

Honey Adulteration Detection via Ultraviolet–Visible Spectral Investigation Coupled with Chemometric Analysis [PDF]

Foods
Any change in the composition or physicochemical parameters of honey outside the standardized intervals may be deemed fraud, irrespective of direct introduction of certain substances or feeding honeybees with syrups.
Elisabeta-Irina Geană, Raluca Isopescu, Corina-Teodora Ciucure, Cristiana Luminița Gîjiu, Ana Maria Joșceanu   +4 more
doaj   +2 more sources

Comprehensive honey authentication in Bangladesh: Profiling physicochemical and bioactive compounds to distinguish floral sources and detect adulteration [PDF]

Heliyon
This study aims to advance honey authentication in Bangladesh by developing a reliable, cost-effective, and user-friendly system capable of distinguishing floral sources and purity.
Roksana Al Nafiu Insha, Md Nahidul Islam, Joydeb Gomasta, Mohammad Nazmol Hasan, Md Ruhul Amin, Noor Shaila Sarmin, Md Mamunur Rahman   +6 more
doaj   +2 more sources

Determination of Possible Adulteration and Quality Assessment in Commercial Honey

Foods, 2023
This study aims to predict several quality traits in commercial honey samples simultaneously and to reveal possible honey adulteration using a field-deployable portable infrared spectrometer without any sample preparation.
Didem P. Aykas
doaj   +3 more sources

Analysis of Changes in Selected Physicochemical Parameters and Elemental Composition of Honey as a Result of Adulteration with Sugar Additives [PDF]

Foods
Honey authenticity is increasingly threatened by the addition of low-cost sugar syrups and substitutes, which reduce its nutritional value and market credibility. In this study, five types of Polish honeys (honeydew, forest, multifloral, nectar–honeydew,
Magdalena Gajek, Karolina Moj, Piotr Wysocki, Elżbieta Kuśmierek, Małgorzata Iwona Szynkowska-Jóźwik   +4 more
doaj   +2 more sources

Review on Honey Adulteration and Detection of Adulterants in Honey [PDF]

International Journal of Gastroenterology, 2020
Honey is defined as the natural sweet substance produced by honeybees. Honey consist mainly sugars but also contains some amounts of acids, phenolic contents, HMF (Hydroxyl Methyl Furfural), minerals and water. Honey adulteration is a global concern and developing countries are at higher risk associated with it due to lack of detection methods ...
Alemu Girma Tura, Dechasa Bersissa Seboka   +1 more
openaire   +1 more source

Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics

Foods, 2023
Honey adulteration has become a prominent issue in the honey market. Herein, we used the fluorescence spectroscopy combined with chemometrics to explore a simple, fast, and non-destructive method to detect wolfberry honey adulteration.
Shengyu Hao, Jie Yuan, Qian Wu, Xinying Liu, Jichun Cui, Hongzhuan Xuan   +5 more
doaj   +1 more source

Classification and Prediction of Bee Honey Indirect Adulteration Using Physiochemical Properties Coupled with K-Means Clustering and Simulated Annealing-Artificial Neural Networks (SA-ANNs)

Journal of Food Quality, 2021
The higher demand and limited availability of honey led to different forms of honey adulteration. Honey adulteration is either direct by addition of various syrups to natural honey or indirect by feeding honey bees with sugar syrups.
Majdi Al-Mahasneh, Muhammad Al-U’datt, Taha Rababah, Mohamad Al-Widyan, Aseel Abu Kaeed, Ahmad Jobran Al-Mahasneh, Nawaf Abu-Khalaf   +6 more
doaj   +1 more source

Qualitative and Quantitative Detection of Acacia Honey Adulteration with Glucose Syrup Using Near-Infrared Spectroscopy

Separations, 2022
Honey adulteration with cheap sweeteners such as corn syrup or invert syrup results in honey of lesser quality that can harm the objectives of both manufacturers and consumers.
Maja Benković, Tamara Jurina, Lucija Longin, Franjo Grbeš, Davor Valinger, Ana Jurinjak Tušek, Jasenka Gajdoš Kljusurić   +6 more
doaj   +1 more source

Prediction of Pakistani Honey Authenticity Through Machine Learning

IEEE Access, 2022
Honey is a high-demand product in many countries because it is high in nutritional value and rich in antioxidants. Thus, the demand for honey is increased. However, the productivity of honey is naturally lower than its demand.
Noureen Fatima, Ghulam Mujtaba, Adnan Akhunzada, Khurshed Ali, Zahid Hussain Shaikh, Baby Rabia, Javed Ahmed Shahani   +6 more
doaj   +1 more source