The Use of HPTLC and SDS-PAGE Methods for Coniferous Honeydew Honey Fingerprinting Compiled with Mineral Content and Antioxidant Activity [PDF]
Molecules, 2022 Fir honeydew honey is a uniquely beneficial product which is often subjected to adulteration; however, pollen analysis is not useful to verify this honey type.
Monika Tomczyk +5 more
doaj +4 more sources
Italian Honeydew Honey Characterization by 1H NMR Spectroscopy [PDF]
FoodsHoneydew honey represents a bee-derived product with different organoleptic characteristics and distinct properties with respect to floral honey.
Dalila Iannone +2 more
doaj +3 more sources
Differentiation of Blossom Honey and Honeydew Honey from Northwest Spain [PDF]
Agriculture, 2012 The knowledge of important parameters for honey characterization is an increasing requirement of consumers and the honey industry. In this respect, differentiation between blossom honeys and some honeydew honeys is still an unresolved task.
Seijo María Carmen +2 more
doaj +4 more sources
Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum [PDF]
Molecules, 2020 Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic ...
Giulia Chitarrini +7 more
doaj +5 more sources
Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability [PDF]
Scientific Reports, 2021 The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory ...
Paulina Bielska +5 more
doaj +2 more sources
Significant parameters of Bulgarian honeydew honey [PDF]
Journal of Central European Agriculture, 2016 Three main physico-chemical parameters (moisture content, pH, and electrical conductivity), 19 elements contents (K, Ca, Mg, P, S, Al, As, Cd, Co, Cr, Cu, Fe, Mn, Na, Ni, Pb, Sr, V, and Zn) and microscopic characteristics of 30 honeydew honey samples ...
Juliana ATANASSOVA +2 more
doaj +4 more sources
The Antibacterial Potential of Honeydew Honey Produced by Stingless Bee (Heterotrigona itama) against Antibiotic Resistant Bacteria [PDF]
Antibiotics, 2020 Scientific studies about the antibacterial effects of honeydew honey produced by the stingless bee are very limited. In this study, the antibacterial activities of 46 blossom and honeydew honeys produced by both honey bees and stingless bees were ...
Wen-Jie Ng +4 more
doaj +2 more sources
Combined Inhibitory Effect of Fir (Abies alba Mill.) Honeydew Honey and Probiotic Bacteria Lactiplantibacillus plantarum on the Growth of Salmonella enterica Serotype Typhimurium [PDF]
Antibiotics, 2022 Honey is a natural food consisting mainly of sugars, enzymes, amino acids, organic acids, vitamins, minerals and aromatic substances. In addition to specific organoleptic properties, honey also has other components that contribute to its nutritional and ...
Silvestar Mežnarić +6 more
doaj +2 more sources
Some forest trees for honeydew honey production in Turkey [PDF]
Сибирский лесной журнал, 2017 Honey is an important source of nutrients and energy and an effective remedy against various human diseases. Honeydew honey is produced from honeydew of phloem-feeders that honeybees gather.
S. Ünal +3 more
doaj +2 more sources
Mass Spectrometry Characterization of Honeydew Honey: A Critical Review. [PDF]
FoodsHoneydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their functional properties, such as strong antioxidant and anti-inflammatory ...
Quirantes-Piné R +8 more
europepmc +7 more sources