Results 31 to 40 of about 7,594 (220)
Detection of Honey Adulteration using Hyperspectral Imaging
IFAC-PapersOnLine, 2016 Abstract: This study investigates the application of hyperspectral imaging system and data mining based classifiers for honey adulteration detection. Hyperspectral images from pure and adulterated samples were captured in using a VIS-NIR hyperspectral camera (400 – 1000 nm). After preprocessing the images, five different data mining based techniques,
Shafiee, Sahameh +5 more
openaire +3 more sources
Influence of feeding bee colonies on colony strenght and honey authenticity
Acta Agriculturae Slovenica, 2015 For the natural development of bee colonies, there is the need for appropriate nutrition. Lack of natural honey flow must be supplemented by feeding bee colonies with sugar syrups or candy paste.
Andreja KANDOLF BOROVŠAK +5 more
doaj +1 more source
Journal of Agriculture and Food Research, 2023 Honey is the most frequently falsified health product due to adulteration in entomological and botanical aspects, becoming a global issue. Honey is mostly produced by Apis mellifera (European honeybee), A. cerana (Asian honeybee), and A.
Rukaia Zannat +5 more
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Foods, 2021 The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration.
Nefeli Sofia Sotiropoulou +6 more
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Detection of honey adulteration using HPLC method [PDF]
Potravinarstvo Slovak Journal of Food Sciences, 2015 This work deals with the determination of undeclared or illicitly added sugar content in honey samples evaluated using the High-Performance Liquid Chromatography or HPLC with refractive index detection. Labelling of samples was also evaluated in accordance with current legislation.
Olga Cwiková +2 more
openaire +1 more source
Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 more
core +1 more source
Current Research in Food Science, 2023 Honey adulteration is a major issue for European Union and its members because of an unfair practice of different producers and beekeepers, many adulterations involve the addition of sweet, concentrated syrups which may appear like honey. In our study we
Mircea Oroian +3 more
doaj +1 more source
Foods, 2022 The adulteration of honey with different sugar syrups is common and difficult to detect. To ensure fair trade and protect the interests of apiarists, a rapid, simple and cost-effective detection method for adulterants in honey is needed.
Sha Yan +4 more
doaj +1 more source
Cataloguing the small RNA content of honey using next generation sequencing
Food Chemistry: Molecular Sciences, 2021 Honey adulteration is a problem that effects the global honey industry and specifically, has been discovered in the Australian market. Common methods of adulteration include dilution with sugar syrup substitutes and the mislabelling of the floral and ...
Christopher Smith +5 more
doaj +1 more source
Detection of Low-Level Adulteration of Hungarian Honey Using near Infrared Spectroscopy
Chemosensors, 2023 Honey adulteration is a worldwide problem; however, its detection is a challenge for researchers and authorities. There are numerous ways of honey counterfeiting; amongst them, direct adulteration is one of the most common methods. Correlative techniques,
Zsanett Bodor +6 more
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