Results 41 to 50 of about 517 (173)

Carbohydrate composition of Spanish unifloral honeys

Food Chemistry, 2011
As part of a research project aiming to characterise the most important Spanish floral honeys, the carbohydrate analysis of 109 honey samples was carried out. The main unifloral sources, identified by pollen analysis, were Citrus, heather, Eucalyptus, rosemary, Echium and Rosaceae. A high proportion of multifloral samples were also present. A GC method
Fuente, Esther de la, Ruiz-Matute, Ana I., Valencia-Barrera, R. M., Sanz Perucha, Jesús, Martínez-Castro, Isabel   +4 more
openaire   +2 more sources

Specific rotation and carbohydrate profile of Croatian unifloral honeys [PDF]

Czech Journal of Food Sciences, 2011
Specific rotation results from the type and quantity of carbohydrates present in honey. Objectives of this work were to determine specific rotation and carbohydrate profile of selected Croatian unifloral honey types (sage, acacia and chestnut) as well as the contribution of particular carbohydrates to the overall specific rotation.
Ljiljana Primorac, Ivana Flanjak, Daniela Kenjerić, Dragan Bubalo, Zoran Topolnjak   +4 more
openaire   +4 more sources

Screening bioactivity and bioactive constituents of Nordic unifloral honeys [PDF]

Food Chemistry, 2017
The objective of this study was to screen the antibacterial and antioxidant activity of thirty nine honey samples from Finland, Sweden, Norway and Denmark. Their physicochemical properties were analysed, antioxidant activity was evaluated by DPPH assay and antibacterial activity against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by ...
Tammela Päivi Sirpa Marjaana, Salonen Anneli, Fauch Laure Stephanie, Julkunen-Tiitto Riitta, Virjamo Virpi   +4 more
openaire   +3 more sources

Botanical and geographical origin of Turkish honeys by selected‐ion flow‐tube mass spectrometry and chemometrics

Journal of the Science of Food and Agriculture, Volume 100, Issue 5, Page 2198-2207, 30 March 2020., 2020
Abstract BACKGROUND Honey has a very important commercial value for producers as a natural product. Honey aroma is formed from the contributions of several volatile compounds, which are influenced by nectar composition, botanical origins, and location.
Gulsah Ozcan‐Sinir, Omer U Copur, Sheryl A Barringer   +2 more
wiley   +1 more source

In vitro antimicrobial activities of Saudi honeys originating from Ziziphus spina‐christi L. and Acacia gerrardii Benth. trees

Food Science &Nutrition, Volume 8, Issue 1, Page 390-401, January 2020., 2020
Two honey types (Sidr and Talh honey) of different floral origin in Saudi Arabia exhibited the potential antimicrobial activities against pathogenic gram‐positive bacteria (Bacillus cereus, Staphylococcus aureus), gram‐negative bacteria (Escherichia coli, Salmonella enteritidis), and a dermatophytic fungus (Trichophyton mentagrophytes) under laboratory
Ayman A. Owayss, Khaled Elbanna, Javaid Iqbal, Hussein H. Abulreesh, Sameer R. Organji, Hael S. A. Raweh, Abdulaziz S. Alqarni   +6 more
wiley   +1 more source

Melissopalynological Study, Phenolic Compounds, and Antioxidant Properties of Heterotrigona itama Honey from Johor, Malaysia

Scientifica, Volume 2020, Issue 1, 2020., 2020
Six honey samples produced by the stingless bee Heterotrigona itama were analyzed for their plant sources, phenolic compositions, and antioxidant activities. The honey samples were acetolyzed and identified microscopically, and the phenolic compounds were identified by using HPLC‐DAD.
Mahani Majid, Mohammed S. Ellulu, Mohd Fadzelly Abu Bakar, Pablo M. Vergara   +3 more
wiley   +1 more source

Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys

Journal of Chemistry, Volume 2020, Issue 1, 2020., 2020
Invertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced by different conditions because the behavior of these ...
Huseyin Sahin, Sevgi Kolayli, Mehmet Beykaya, Manuela Curcio   +3 more
wiley   +1 more source

Comparison of processed unifloral clover and canola honey [PDF]

Apidologie, 1996
Deux miels monofloraux liquefies ont ete compares pour identifier leurs differences : le miel de trefle et le miel de Canola, (variete de colza a faible teneur en glucosinolate et acide erucique), car des problemes lies a la couleur, au gout et a la formation indesirable de cristaux ont ete signales avec le miel de Canola.
D. C. Abell, H. Friebe, C. Schweger, A. S.K. Kwok, P. Sporns   +4 more
openaire   +1 more source

Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region

Journal of Food Quality, Volume 2020, Issue 1, 2020., 2020
An examination of possible effect of hot desert climate on microbiological safety and physicochemical and antioxidant properties of honey marketed in the province of Errachidia in Morocco was made. The assessment of microbiological properties showed no alarming sign of microbiological contamination or quality deterioration.
Nawal El Menyiy, Mourad Akdad, Youssef Elamine, Badiaa Lyoussi, Luca Campone   +4 more
wiley   +1 more source

In Vitro Antibacterial and Antibiofilm Activity of Hungarian Honeys against Respiratory Tract Bacteria

Foods, 2021
Honey is a rich source of carbohydrates, while minor compounds such as amino acids and polyphenols contribute to its health-promoting effects. Honey is one of the oldest traditional remedies applied for microbial infections, due to its antibacterial ...
Viktória Lilla Balázs, Lilla Nagy-Radványi, Rita Filep, Erika Kerekes, Béla Kocsis, Marianna Kocsis, Ágnes Farkas   +6 more
doaj   +1 more source