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Characterisation of Moroccan unifloral honeys by their physicochemical characteristics
Food Chemistry, 2002Physicochemical parameters of 98 samples of Moroccan honeys were analysed; nine parameters were measured, including water content, pH, acidity (free, lactonic, total and lactonic acidity/free acidity ratio), hydroxymethylfurfural, diastase activity and proline.
Anass Terrab +2 more
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Evaluation of Some Fixed Components for Unifloral Honey Characterization
Journal of Agricultural and Food Chemistry, 1998The classification of honeys according to their botanical origin is a problem usually solved by means of microscopic observation of pollens and by evaluation of organoleptic characteristics such as color, taste, and others. In this paper, a number of chemical parameters including water activity, free amino acid composition, reducing sugars, total ...
CONTE, Lanfranco +4 more
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Analytical and rheological investigations into selected unifloral German honey
European Food Research and Technology, 2009The physicochemical and rheological properties parameters of five German unifloral honey: false acacia, heather, sunflower, lime and rape (39 samples) were analysed to demonstrate the relation between botanical origin and material properties. The validity of the rheological constitutive equations by Herschel-Bulkley, Ostwald-De Waele and Newton was ...
Jamila Smanalieva, Bernhard Senge
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Determination of Trace Elements in Croatian Unifloral Honeys
2019Honey mineral content is affected by its botanical origin (nutrients absorbed by the plant) and bioavailability of nutrients in the soil. Mineral elements are divided in the group of more represented macro and micro elements in honey and trace elements, which are present in small quantities.
Bilić, Blanka +2 more
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Presence of Arbutin in Commercial Unifloral Honey
Pharmacological Research, 1993A. Manunta, TIRILLINI, BRUNO
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Free Amino Acid Profiles of 17 Turkish Unifloral Honeys
Journal of Liquid Chromatography & Related Technologies, 2015Free amino acids of 58 unifloral honeys of 17 different floras (cedar, eucalyptus, vitex, carob, clover, honeydew, sunflower, citrus, heather, thyme, flower, chestnut, sideritis, acacia, lavender, cotton, and mad honeys) from various regions across Turkey were analyzed using ultra performance liquid chromatography with electrospray ionization tandem ...
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Volatile constituents of some unifloral Australian honeys
Journal of Agricultural and Food Chemistry, 1979Anthony D. Graddon +2 more
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Honey antibacterial activity: A neglected aspect of honey quality assurance as functional food
Trends in Food Science and Technology, 2021Juraj Majtan +2 more
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