Results 71 to 80 of about 7,594 (220)
Cogent Social Sciences, 2022 World economies are currently concerned about insufficient food supplies, food adulteration, and heavy reliance on manufactured foods. The study investigated the frequency of purchasing behaviors of organic honey and butter foods from the farmers’ food ...
Fasika Chekol +4 more
doaj +1 more source
Determination Of The Marker Compounds In Adulterated And Non-Adulterated Stingless Bee Honey Using Gc-Ms [PDF]
, 2017 Madu sejak dahulu lagi seringkali dicampur dengan alasan mengaut keuntungan ekonomi. Secara amnya, madu dicampurkan dengan menambah bahan asing atau digunakan untuk memberi makan lebah Honey has been adulterated since long time due to economical ...
Chem, Mouylin
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Contact Dermatitis, EarlyView.Propolis is rarely used in conventional cosmetics within the EU, and such products are therefore unlikely to be significant sources of exposure for patients with positive patch test reactions to propolis. There is no evidence that small amounts of propolis in white beeswax (cera alba) in cosmetics can trigger allergic contact dermatitis in individuals ...
Anton C. de Groot +2 more
wiley +1 more source
Physico-Chemical Studies on Adulteration of Honey in Nigeria
Pakistan Journal of Biological Sciences, 2009 The extent of adulteration of honey samples from various geographical locations in Nigeria was evaluated. In order to ascertain the quality and extent of adulteration of the honey samples, the total titrable acidity, brix content, pH, colour, viscosity, moisture content, total solids, ash content, hydroxymethyl furfural and microbiological analysis ...
R A, Lawal, A K, Lawal, J B, Adekalu
openaire +2 more sources
Honey Quality as Affected by Handling, Processing and Marketing Channels in Uganda [PDF]
, 2008 The factors that affect honey quality in Uganda were surveyed in 120 beekeeping households. Honey was sampled from supermarkets, hawkers and stall markets along four transects across Kampala, the capital.
Kugonza, DR., Nabakabya, D.
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Analysis of physicochemical, biochemical, and antibacterial properties of Indian honey samples with special reference to their non-conformity [PDF]
, 2014 Honey is the natural sweet substance produced by bees from the nectar or secretions of plants or from excretions of plant-sucking insects, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store ...
Chandran, R. +2 more
core +1 more source
Identification of the species origin of commercially available processed food products by mitochondrial DNA analysis [PDF]
, 2010 Legislation concerning the safety assessment and labelling of foodstuffs has been implemented in many countries. Consequential to a number of cases of food adulteration reported globally, a fast and reliable detection method for the food traceability is ...
Mohd Noor, Zainon +3 more
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Working at Boimondau: A Community Experience
Sociology Lens, Volume 38, Issue 1, Page 66-74, March 2025.Abstract In the 1940s and 1950s, France witnessed the emergence of labor communities whose ambition was to escape capitalism and abolish wage labor. This article focuses on Boimondau, the best‐known community at the time. In terms of work, the central activity in the life of the community, two main tensions lastingly structured the collective and ...
Michel Lallement
wiley +1 more source
Journal of Food Quality, 2023 Honey is one of the important food commodities due to its nutritional and medicinal values. However, the issue of its quality and authenticity remain as important factors in consumption and marketing.
Alemayehu Gela +4 more
doaj +1 more source
Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry [PDF]
, 2018 Fourier transform infrared spectroscopy (FT-IR) was used to determine 20 different measurands in honey. The reference values for 144 honey samples of different botanical origin were determined by classical physical and chemical methods.
Amadò, Renato +5 more
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