Results 51 to 60 of about 517 (173)
COMPARATIVE STUDY OF HONEY COLLECTED FROM DIFFERENT FLORA OF ALGERIA
Journal of Fundamental and Applied Sciences, 2015 The aim of the present study was to evaluate the physical and chemical properties of five Algerian unifloral types of honey. Several physical parameters of honey, such as pH, moisture content, electrical conductivity, total dissolved solids, color ...
A. Rebiai, T. Lanez
doaj +1 more source
Characterization of Estonian honeys by botanical origin; pp. 183–192 [PDF]
Proceedings of the Estonian Academy of Sciences, 2014 This study characterizes Estonian honeys based on their physico-chemical properties and chemical composition. Melissopalynological analysis was carried out to determine the botanical origin of each honey.
Evelin Kivima +5 more
doaj +1 more source
Bibliographical review of the main European unifloral honeys [PDF]
Apidologie, 2004 A summarising table was compiled for each of the 15 important European honey types. All data reported in the tables are generally the same as found in the original works. In some cases the original measure units were transformed to the official ones (Bogdanov et al., 1997), so that they can be compared to the data of the descriptive sheets (e.g ...
Maria Gioia Piazza, Livia Persano Oddo
openaire +1 more source
Characteristics of Polish Unifloral Honeys IV. Honeydew Honey, Mainly Abies Alba L. [PDF]
Journal of Apicultural Science, 2013 Summary Coniferous honeydew honey, mainly Abies alba was characterised. Samples chosen for the study had organoleptic traits characteristic for the variety: greenish, opalescence tone of brown colour, mild, sweet flavour with pleasant, slightly resinous aftertaste and aroma as well as electrical conductivity over 0.95 mS/cm.
Rybak-Chmielewska Helena +4 more
openaire +2 more sources
Food Science &Nutrition, Volume 13, Issue 1, January 2025.The study describes the aroma composition of bee pollens from Central and Eastern Europe. Each pollen possesses its own specific volatile profile, with a number of aroma‐active ingredients. Terpenoids are of great importance for the overall aroma of bee pollen. The results establish the flavor wheel suitable for the comprehensive sensory description of
Mariann Csóka +2 more
wiley +1 more source
Volatilomics as a tool to ascertain food adulteration, authenticity, and origin
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.Abstract Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs.
Aikaterini Kaldeli +2 more
wiley +1 more source
Application of Manuka honey in treatment patients with GERD
Food Science &Nutrition, Volume 12, Issue 1, Page 172-179, January 2024.Abstract Gastro‐esophageal reflux disease has systematically increase in Western countries over recent years. Health benefits of Manuka honey allows to use it for medical purposes, for example reduction of inflammation of gastrointestinal mucosa. Thus, the aim of research was the application of Manuka honey in treatment patients with Gastro‐esophageal ...
Michał Gośliński +4 more
wiley +1 more source
COMPARATIVE STUDY OF HONEY COLLECTED FROM DIFFERENT FLORA OF ALGERIA [PDF]
Journal of Fundamental and Applied Sciences, 2014 The aim of the present study was to evaluate the physical and chemical properties of five Algerian unifloral types of honey. Several physical parameters of honey, such as pH, moisture content, electrical conductivity, total dissolved solids, color ...
A. Rebiai , T. Lanez
doaj
Molecules, 2021 Recently, we proposed a new sample preparation method involving reduced solvent and sample usage, based on dehydration homogeneous liquid–liquid extraction (DHLLE) for the screening of volatiles and semi-volatiles from honey. In the present research, the
Piotr M. Kuś, Igor Jerković
doaj +1 more source
International Journal of Food Science, Volume 2019, Issue 1, 2019., 2019 Properties and composition of honey are essential in providing information regarding their quality as well as in their differentiation based on production region characteristics, e.g., floral sources. This paper presents physicochemical properties and floral sources (botanical origin) of 21 honey samples obtained from arid and semiarid areas of Kenya ...
Mary Wanjiru Warui +6 more
wiley +1 more source