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Journal articles on the topic 'Honey (Characteristics; Chemical analysis)'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

Pospiech, Matej, Zdeňka Javůrková, Pavel Hrabec, et al. "Physico-Chemical and Melissopalynological Characterization of Czech Honey." Applied Sciences 11, no. 11 (2021): 4989. http://dx.doi.org/10.3390/app11114989.

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Geographical and botanical origin of honeys can be characterized on the basis of physico-chemical composition, sensory properties and on the basis of melissopalynological analysis. No comprehensive description of the characteristics of Czech honey has been published so far. This study provides insights that are important for correct classification. The study analysed 317 samples of authentic honey from randomly selected localities. Due to the diversity of the landscape, the typical honey of the region is blend honey with a predominance of blossom honey. According to the pollen profile and elec

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Adamchuk, Leonora, Natalia Dudchenko, Natalia Henhalo, Dina Lisohurska, and Kateryna Pylypko. "Characteristics of dew honey from Ukraine." FOOD RESOURCES 9, no. 16 (2021): 6–19. http://dx.doi.org/10.31073/foodresources2021-16-01.

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The subject of research – dew honey is highly valued in the food industry, and the authentication of its origin, in particular the differentiation from blossom honey, the assessment of its safety and quality requires the use of adequate parameters. In this context, sensorial indicators are the primary attributes available for use by ordinary consumers. The said indicators, together with melissopalynological analysis, are the indicators of the botanical and geographical origin of honey. Physical and chemical parameters supplement the information on the characteristics of the localization of the

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Kurmanov, R. G. "A COMPREHENSIVE ANALYSIS OF THE BASHKIR HONEY." VESTNIK OF THE BASHKIR STATE AGRARIAN UNIVERSITY 55, no. 3 (2020): 56–64. http://dx.doi.org/10.31563/1684-7628-2020-55-3-56-64.

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The paper contains the results of the first comprehensive analysis of Bashkir honey. Qualitative and quantitative palynological (pollen), organoleptic and physicochemical analyses described properties of 30 honey samples selected from 22 districts of the Republic of Bashkortostan. The qualitative pollen analysis found that most of the samples belonged to monofloral honey. Linden honey prevailed among the samples. Sunflower and buckwheat honey varieties were also common. The analysis found single samples of Viper's Bugloss, Melitot, rapeseed, Cirsium, Bird's foot, polyfloral, and honeydew honey

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BOBIŞ, Otilia, Daniel Severus DEZMIREAN, Victoriţa BONTA, Adriana Cristina URCAN, Adela Ramona MOISE, and Rodica MĂRGĂOAN. "Fungal Diversity and Over-Represented Non-Nectariferous Plants Pollen in Honey. Case Study on Acacia Honey Authenticity, Analyzed in APHIS Laboratory." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 77, no. 2 (2020): 54. http://dx.doi.org/10.15835/buasvmcn-asb:2020.0009.

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Pollen analysis is the basic method for the determination of the botanical and geographical origin of honey. However, the presence of over-represented pollen in honeys may lead to false results of the analysis. This can be more severe if this pollen is present in unifloral under-represented honeys of commercial importance (e.g. thyme or acacia honey). In the present study, we investigated the abundance of nectarless pollen grains on several quality characteristics in honey samples. In particular, the physic-chemical (diastase activity, electrical conductivity, sugars and HMF content) analysis

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Zhang, Yan-Zheng, Juan-Juan Si, Shan-Shan Li, et al. "Chemical Analyses and Antimicrobial Activity of Nine Kinds of Unifloral Chinese Honeys Compared to Manuka Honey (12+ and 20+)." Molecules 26, no. 9 (2021): 2778. http://dx.doi.org/10.3390/molecules26092778.

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Honey has good antimicrobial properties and can be used for medical treatment. The antimicrobial properties of unifloral honey varieties are different. In this study, we evaluated the antimicrobial and antioxidant activities of nine kinds of Chinese monofloral honeys. In addition, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was used to detect their volatile components. The relevant results are as follows: 1. The agar diffusion test showed that the diameter of inhibition zone against Staphylococcus aureus of Fennel honey (21.50 ± 0.41 mm), Agastache honey (20.7

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Hunter, Maddison, Jane Kellett, Kellie Toohey, and Nenad Naumovski. "Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys." Foods 10, no. 8 (2021): 1842. http://dx.doi.org/10.3390/foods10081842.

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Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU);

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Ghorab, Asma, María Shantal Rodríguez-Flores, Rifka Nakib, et al. "Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)." Foods 10, no. 2 (2021): 225. http://dx.doi.org/10.3390/foods10020225.

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This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae

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González, M. M., C. de Lorenzo, and R. A. Pérez. "Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys." Food Science and Technology International 16, no. 1 (2010): 19–29. http://dx.doi.org/10.1177/1082013209351869.

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In this work a methodology to evaluate the sensory properties of honeys has been developed. The sensory analysis was carried out by means of a quantitative descriptive analysis (QDA) method, based on several reference scales, for the coverage of the designed range for each descriptor. The peculiarity of this sensory analysis is that the reference scales have been constituted by common foodstuffs agreed upon by consensus of the panel. The main sensory attributes evaluated in the analyses were: adhesiveness, viscosity, bitterness, aroma, sweetness, acidity, color and granularity. Both the intens

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Prayitno, Y. A., A. Emmawati, and A. Rahmadi. "Physico-chemical characteristics, antibacterial, and antioxidant activities of genuine forest honey from East Kalimantan." Food Research 4, no. 6 (2020): 1969–78. http://dx.doi.org/10.26656/fr.2017.4(6).235.

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In the dense tropical forests of Kalimantan, Apis dorsata produces forest honey with pollen diversity that has the potential to have unique antibacterial and antioxidant properties. This study is aimed to report the physicochemical characteristics, antioxidant activity and antibacterial analysis of forest honey from East Kalimantan. A total of nine samples of forest honey were purchased from local buyers of several regions. The power of hydrogen (pH), water content, diastase enzymes, fructose levels, and glucose levels were measured. Antioxidant activity was measured with ABTS assay. Antibacte

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Rajalakshmi, G., A. Gopal, and R. Pandian. "An approach to assess the quality of honey using partial least square method." International Journal of Electrical and Computer Engineering (IJECE) 11, no. 6 (2021): 4991. http://dx.doi.org/10.11591/ijece.v11i6.pp4991-4998.

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<p>The objective of the present study is to obtain the quantity of honey components such as moisture, glucose, fructose and sucrose in order to access the quality of honey. The tested honey samples are authenticated if the characteristics of a pure honey. The average ratio of 56% fructose to 44% glucose, but the ratios in the individual honeys ranged from a high of 64% fructose and 36% glucose to a low of 50% fructose and 50% glucose. The contents such as fructose and sucrose in honey is due to the presence of invertase enzymes. The organic acids present in the honey is responsible for t

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Ciappini, María C., and Amalia Calviño. "A Holistic View to Develop Descriptive Sheets for Argentinean Clover and Eucalyptus Unifloral Honey." Current Nutrition & Food Science 16, no. 6 (2020): 919–27. http://dx.doi.org/10.2174/1573401314666180723161102.

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Background: Honey is a complex natural product that varies not only in sensory properties but also in chemical composition. The apiculture industry is interested in offering unifloral honey with specific palynological, physicochemical and sensory characteristics. However, to the best of our knowledge, no proper study has been reported in Argentina in this regard so far. Objective: The aim of this study was to develop descriptive sheets analyzing and compiling previous palynological, physicochemical and sensory data obtained from Argentine eucalyptus and clover unifloral honeys. Methods: The an

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Chirsanova, Aurica, Tatiana Capcanari, Alina Boistean, and Imen Khanchel. "BEE HONEY: HISTORY, CHARACTERISTICS, PROPERTIES, BENEFITS AND ADULTERATION IN THE BEEKEEPING SECTOR." Journal of Social Sciences 4, no. 3 (2021): 98–114. http://dx.doi.org/10.52326/jss.utm.2021.4(3).11.

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This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius st

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SAGONA, S., B. TURCHI, F. FRATINI, et al. "Antimicrobial activity of fifteen Italian honeys against Paenibacillus larvae ATCC 9545." Journal of the Hellenic Veterinary Medical Society 68, no. 4 (2018): 547. http://dx.doi.org/10.12681/jhvms.16051.

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Currently, American Foulbrood (AFB) represents one of the most important problems for beekeepers, due to economic losses and to the absence of an effective therapeutic treatment. The aim of this work was to characterize fifteen Italian honeys in order to assess their inhibitory activity against Paenibacillus larvae ATCC 9545. Each honey was analyzed for the activity of the following enzymes: glucose oxidase and catalase. Moreover, melissopalynological analysis and other biochemical parameters, namely gluconic acid, total phenolic and total flavonoid contents were determined. For each honey, th

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Bilic-Sobot, Diana. "Physicochemical characteristics of acacia and meadow honey from different regions of the Republic of Srpska/Bosnia and Herzegovina with an emphasis on the environment of beekeeping zones." Biotehnologija u stocarstvu 36, no. 1 (2020): 63–74. http://dx.doi.org/10.2298/bah2001063b.

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Honey is a thick, sweet, syrupy substance, the product of the honey-bee, Apis mellifera L., obtained from the collected fruit juices and other, processed in the stomach of bees and is a pure product with no additives of any other substance. The paper present physical-chemical analysis for the following parameters, performed on 20 honey samples: sugar content, sucrose content, moisture content, free acidity, electrical conductivity, mineral content, the content of HMF and content of matter insoluble in water. As important indicators of the environment, this paper emphasises the analyses on the

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Tijana Brčina, Lejla Halilčević, and Ramzija Cvrk. "Assessment of Honey Quality from the Middle Podrinje Area." International Journal for Research in Applied Sciences and Biotechnology 8, no. 1 (2021): 132–37. http://dx.doi.org/10.31033/ijrasb.8.1.15.

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The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milići), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two sampl

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Derewiaka, Dorota, Ewa Majewska, Katarzyna Kuzak, and Dominika Szadkowska. "Comparison of Volatiles and Chemical Composition of Traditional and Non-Traditional Honey Available on the Polish Market." Applied Sciences 11, no. 14 (2021): 6371. http://dx.doi.org/10.3390/app11146371.

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The purpose of the work was to compare the quality of selected honey available on the Polish market, including traditional (rape, lime and meadow and marsh honey) and non-traditional honey (lime, buckwheat, and honeydew honey from coniferous honeydew). Parameters such as electrical conductivity, color, pH, acidity, water, hydroxymethylfurfural, total phenols content, and ability to deactivate ABTS cation radicals were determined. The profile of aroma compounds was carried out by GC-MS technique, and determination of sugars was performed by HPLC. It was found that all tested honey met standards

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Mironescu, Monica, Laura Fratila, Alexandru Hupert, and Ion Dan Mironescu. "Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (2019): 193–98. http://dx.doi.org/10.2478/aucft-2019-0023.

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Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better

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Vildana, Alibabić, Oraščanin Melisa, and Vahčić Nada. "Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina." Czech Journal of Food Sciences 35, No. 6 (2017): 488–95. http://dx.doi.org/10.17221/82/2017-cjfs.

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Principal component analysis (PCA) and cluster analysis (CA) were used to define the geographical origin of three types of monofloral (chestnut, linden, and acacia), two types of multifloral (meadow and mixed), and forest honey produced over two consecutive harvest seasons in the Una-Sana Canton (Bosnia and Herzegovina), which is geographically divided into eight sub-regions. Statistical analysis was applied to the measurement of physico-chemical and sensory parameters, as well as micro- and macronutrient (K, Na, Mg, Zn, Fe, Mn, and Al) content, along with some heavy metals (Cd, Pb, and As). U

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Chitarrini, Giulia, Luca Debiasi, Mary Stuffer, et al. "Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum." Molecules 25, no. 8 (2020): 1818. http://dx.doi.org/10.3390/molecules25081818.

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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 characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and t

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De Oliveira, Renata Rodrigues, Maria Josiane Sereia, Thaise Pascoato Oliveira, Adriele Rodrigues Santos, and Alexandre Santa Barbara Azevedo. "The effect of addition of different concentrations of sugar and honey in physical, chemical and sensory parameters of low-fat frozen yogurt." Revista Brasileira de Pesquisa em Alimentos 3, no. 2 (2014): 104. http://dx.doi.org/10.14685/rebrapa.v3i2.79.

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<p>The appeal of consumers for different products is a reflex of much information about alimentary market. The present work had as objective to produce low fat probiotic frozen yogurt in different concentrations of honey to substitute part of sugar in order to find out the effect of this variable in the physicochemical and sensory characteristics of the final product. In order to prepare the frozen yogurt, skimmed milk, glucose, sugar, honey, skimmed powder milk, powder whey, modified starch, thicken additive, neutral mixture, emulsifier and blended culture of <em>Lactobacillus aci

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Fiorda, Fernanda A., Gilberto V. de Melo Pereira, Vanete Thomaz-Soccol, Sudip K. Rakshit, and Carlos R. Soccol. "Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study." Food Science and Technology International 22, no. 8 (2016): 732–42. http://dx.doi.org/10.1177/1082013216646491.

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The aim of this work was to study the fermentation process of honey with kefir grains through a comprehensive understanding of its rheological properties, probiotic cell viability, instrumental color parameters and kinetic aspects in a batch bioreactor and during storage. The results showed that kefir grains were well adapted to bioreactor conditions, reaching high levels of cell viability (over 106 CFU mL−1 for total yeast and bacteria), phenolic compounds content (190 GAE/100 g) and acidification after 24 h of fermentation at 30 ℃. Colorimetric analysis showed that lightness (L*) and redness

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Parri, Erica, Giulia Santinami, and Valentina Domenici. "Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)." Applied Sciences 10, no. 5 (2020): 1776. http://dx.doi.org/10.3390/app10051776.

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Honey is a natural pure food produced by honeybees from the nectar of various plants, and its chemical composition includes carbohydrates, water, and some minor compounds, which are very important for honey quality and authentication. Most of honey’s minor components are related to the botanic origin, climate, and geographic diversity. In this work, we report an original case study on monofloral honey samples of twelve different botanic origins produced in Tuscany (Italy) based on the ‘semi-quantitative’ analysis of emission, excitation, and synchronous front-face fluorescence spectra. This is

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Escriche, I., M. Visquert, J. M. Carot, E. Domenech, and P. Fito. "Effect of Honey Thermal Conditions on Hydroxymethylfurfural Content Prior to Pasteurization." Food Science and Technology International 14, no. 5_suppl (2008): 29–35. http://dx.doi.org/10.1177/1082013208094580.

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Hydroxymethylfurfural (HMF) content is internationally recognized for its ability to indicate the freshness or lack of freshness of honey. Relevant standards stipulate that commercial honey intended for household consumption should have no more than 40 mg of HMF per kilogram of honey. This study investigated the correlation between changes in HMF content and changes in other quality criteria such as moisture content, conductivity, and total acidity when honey was subject to temperatures characteristic of the stages prior to industrial pasteurization. Furthermore, a model was created to predict

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Kasper-Szél, Zs, M. Amtmann, A. Takáts, and Á. Kardos-Neumann. "A Comparative Analysis of Hungarian Robinia and Milkweed Honeys Based on Their Chemical and Physical Characteristics." Acta Alimentaria 32, no. 4 (2003): 395–403. http://dx.doi.org/10.1556/aalim.32.2003.4.7.

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Yuliana, Resti, Siti Irma Rahmawati, and Noli Novidahlia. "MINUMAN SIRUP LIMBAH SARI MENGKUDU (Morinda citrifolia L.)." JURNAL PERTANIAN 8, no. 2 (2017): 121. http://dx.doi.org/10.30997/jp.v8i2.1058.

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Buah Mengkudu (Morinda citrifolia L.) berkhasiat untuk mengobati beberapa penyakit degeneratif seperti kanker, tumor, dan diabetes.Pada umumnya pemanfaatan mengkudu baru terbatas pada sari buahnya saja sedangkan bagian yang lain belum dimanfaatkan secara optimal. Tujuan penelitianini adalah mengetahui pengaruh konsentrasi madu terhadap sifat organoleptik sirup limbah sari mengkudu, mengetahui formulasi sirup limbah sari mengkudu, dan mengetahui kandungan vitamin C, kadar antioksidan, dan mikroba pada sirup limbah sari mengkudu yang sudah terpilih. Sirup limbah sari mengkudu dibuat dengan tiga

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Barbieri, Daniele, Morena Gabriele, Martina Summa, et al. "Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins." Antioxidants 9, no. 10 (2020): 1001. http://dx.doi.org/10.3390/antiox9101001.

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Bee pollen is made by honey bees (Apis Mellifera) from the pollen of plants and flowers and represents an apiary product enriched in essential amino acids, polyphenols, omega-3, and omega-6 fatty acids. This study investigated the botanical origin, micronutrient profile, and antioxidant activity of bee pollen samples (n = 10) harvested in Lucca and Massa Carrara (Tuscany, Italy) between 2016 and 2017. The palynological analysis showed that bee pollen samples were composed of nine botanical families. Front-face fluorescence spectroscopy was performed on bee pollen samples in bulk, without any t

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Lugovaja, I. S. "Address for correspondence: Lugovaja Inna S. – Belarusian National Technical University, 12 Ya. Kolasa str., 220013, Minsk, Republic of Belarus. Tel: +375 17 292-84-37 gpa_atf@bntu.by." Science & Technique 18, no. 5 (2019): 422–26. http://dx.doi.org/10.21122/2227-1031-2019-18-5-422-426.

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Hydraulic systems used in mechanisms and machines are intended for mechanical movements: load lifting, material pressing, moving of working bodies, etc. Mineral oils with low viscosity are used in them as working fluids. Such liquids include food products (honey, molasses, tar, minced meat, dough, pasta, creams, starches), construction materials (clay, cement, sealant), petroleum products, etc. which are found in chemical and textile, wine and bakery, cosmetic and confectionery, dairy and paintwork, construction industry and many other areas of activity. At the same time, hydraulic systems are

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Ota, Misato, Kan’ichiro Ishiuchi, Xin Xu, et al. "The immunostimulatory effects and chemical characteristics of heated honey." Journal of Ethnopharmacology 228 (January 2019): 11–17. http://dx.doi.org/10.1016/j.jep.2018.09.019.

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Rasgele, Pinar Goc, and Meral Kekecoglu. "Physico-chemical properties of Rhododendron honey produced in Turkey." Herba Polonica 59, no. 3 (2013): 88–97. http://dx.doi.org/10.2478/hepo-2013-0019.

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Abstract Rhododendron honey is a monofloral honey and it is collected from the flowers of Rhododendron species widely spreading over many countries, mainly in America, Turkey, Indonesia, Australia. It is belived that Rhododendron honey treats several disorders and is used traditionally as an alternative medicine. The determination of the chemical characteristics of the Rhododendron honey is essential for public health. In this research, the physicochemical characteristics of Rhododendron, chestnut and flower honey samples collected from beekeepers in Turkey were determined and compared. Physic

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Aparna, A. R., and D. Rajalakshmi. "Honey—its characteristics, sensory aspects, and applications." Food Reviews International 15, no. 4 (1999): 455–71. http://dx.doi.org/10.1080/87559129909541199.

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Lilly, M., M. G. Lambrechts, and I. S. Pretorius. "Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates." Applied and Environmental Microbiology 66, no. 2 (2000): 744–53. http://dx.doi.org/10.1128/aem.66.2.744-753.2000.

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ABSTRACT The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one

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Bryś, Maciej S., Magdalena Kunat, Ernest Stawiarz, and Aneta A. Ptaszyńska. "PHYSICOCHEMICAL CHARACTERISTICS AND MELISSOPALYNOLOGICAL ANALYSIS OF COMMERCIAL BUCKWHEAT HONEYS FROM POLAND." Journal of Experimental Biology and Agricultural Sciences 9, no. 2 (2021): 200–205. http://dx.doi.org/10.18006/2021.9(2).200.205.

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Buckwheat honey is widely consumed by consumers due to its numerous health-promoting properties. Characteristically it is dark, tea-like in colour, sharp, tickly, and sweet in flavour, and has smelled of buckwheat flowers. In the current study, various commercial honey samples were examined to test the quality of buckwheat honey samples available in the market. The research materials were comprised of 15 samples of honeys from 4 voivodships, among these, 5 samples were collected from the Świętokrzyskie Voivodship, 4 from the Lesser Poland Voivodeship, 4 from the Lubelskie Voivodship, and reset

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Escuredo, Olga, and M. Carmen Seijo. "Honey: Chemical Composition, Stability and Authenticity." Foods 8, no. 11 (2019): 577. http://dx.doi.org/10.3390/foods8110577.

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This Special Issue contains innovative research papers on the characterization, chemical composition and physical properties of honey. This constitutes very useful information to avoid frauds and to guarantee the authenticity of this food product. The knowledge of the particularities of honey is increasingly demanded by beekeepers and consumers, and also by labs to typify honeys according to their botanical origin and to check their quality. Melissopalynological, sensorial and physicochemical techniques are being used to study the characteristics of honeys samples from different plant sources

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Tiwari, Kamalika, Bipan Tudu, Rajib Bandyopadhyay, Anutosh Chatterjee, and Panchanan Pramanik. "Voltammetric sensor for electrochemical determination of the floral origin of honey based on a zinc oxide nanoparticle modified carbon paste electrode." Journal of Sensors and Sensor Systems 7, no. 1 (2018): 319–29. http://dx.doi.org/10.5194/jsss-7-319-2018.

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Abstract. A new methodology based on cyclic voltammetry using a chemically modified electrode has been developed for the discrimination of the floral origin of honey. This method involves an electronic tongue with an electrochemical sensor made from a carbon paste (CPs) electrode where zinc oxide (ZnO) nanoparticles are used as an electroactive binder material. The bare CPs electrode is evaluated for comparison. The electrochemical response of the modified electrode in 50 samples of five different floral types of honey has been analysed by the cyclic voltammetric technique. The voltammograms o

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Sekine, Elizabete Satsuki, Eliza H. Takashiba, Raquel Oliveira Bueno, et al. "Floral Origin and Physical and Chemical Characteristics of Honey from Africanized Bees in Apiaries of Ubiratã and Nova Aurora, State of Paraná." Sociobiology 66, no. 1 (2019): 126. http://dx.doi.org/10.13102/sociobiology.v66i1.3385.

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Physical and chemical characteristics of honey may vary due to the diversity of flora and soil characteristics, or seasonal factors. This study was carried out in two counties, Nova Aurora and Ubiratã, located in the West and Center-West regions of the State of Paraná. The objective of the study was to verify if the physical and chemical parameters of Apis mellifera (L.) honey are in accordance with the national standard, as well as to verify how the 21 samples collected in the two localities are grouped, based on the physical, chemical and pollen characteristics. Honey was analyzed for sugar,

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Kuś, Piotr Marek, Igor Jerković, Carlo Ignazio Giovanni Tuberoso, Zvonimir Marijanović, and Mladenka Šarolić. "GC-MS Fingerprints and Other Physico-chemical Characteristics of Rare Unifloral Prunus cerasus L. Honey." Natural Product Communications 8, no. 5 (2013): 1934578X1300800. http://dx.doi.org/10.1177/1934578x1300800527.

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GC-MS fingerprints of unifloral sour cherry ( Prunus cerasus L.) honey were investigated for the first time by GC-FID and GC-MS {after headspace solid phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE)}. Additionally, other physico-chemical characteristics of the samples were determined (total phenolic content, antioxidant activity and CIE L*a*b*C*h chromatic coordinates). The principal volatile components of the honey headspace were lilac aldehydes (46.0; 50.6%) along with benzaldehyde (18.0; 19.4%). The dominant component of the dichloromethane USE extract was vomifoliol

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Mail, Mohd Hafiz, Nurhidayah Ab. Rahim, Azimah Amanah, Muhammad Hidhir Khawory, Mohd Anuar Shahudin, and Azman Seeni. "FTIR and Elementary Analysis of Trigona Honey, Apis Honey and Adulterated Honey Mixtures." Biomedical and Pharmacology Journal 12, no. 04 (2019): 2011–17. http://dx.doi.org/10.13005/bpj/1833.

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Honey is at high risk for the adulteration in global trade. Studies on the authenticity of stingless bee honey from Trigona spp. is necessary since the market demand for this product is increasing, particularly in Malaysia, due to its high nutritional value. FTIR spectroscopy has recently been used approach for a rapid and non-destructive measurement of honey quality and discriminate adulterated honey. The purpose of this study is to determine the FTIR and elementary content of Trigona spp. and Apis spp. honey, and further investigate the influence of the additional adulterants to the measured

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Roshan, Niloufar, Thomas Rippers, Cornelia Locher, and Katherine A. Hammer. "Antibacterial activity and chemical characteristics of several Western Australian honeys compared to manuka honey and pasture honey." Archives of Microbiology 199, no. 2 (2016): 347–55. http://dx.doi.org/10.1007/s00203-016-1308-3.

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Cholera, SP, MB Kapopara, PJ Rathod, SD Jadav, and DL Pranami. "Physico-Chemical analysis of honey based herbal gooseberry candies." International Journal of Chemical Studies 8, no. 2 (2020): 2501–9. http://dx.doi.org/10.22271/chemi.2020.v8.i2al.9126.

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O.AL Malki, Samira Mohammad, Tahani Mohammad M.Al Azhari, and Mohamed Nabil Basma. "Physical, Chemical and Microbiological Characteristics of Some Types of Saudi Fresh Honey." Alexandria Science Exchange Journal 33, no. 4 (2012): 302–13. http://dx.doi.org/10.21608/asejaiqjsae.2012.159378.

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Evahelda, I. Setiawan, S. N. Aini, and Z. L. Afriani. "Chemical characteristics of kelulut honey (Trigona sp.) in Bangka Tengah District, Indonesia." IOP Conference Series: Earth and Environmental Science 694, no. 1 (2021): 012072. http://dx.doi.org/10.1088/1755-1315/694/1/012072.

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Bonaga, Giorgio, Angelo G. Giumanini, and Grazia Gliozzi. "Chemical composition of chestnut honey: analysis of the hydrocarbon fraction." Journal of Agricultural and Food Chemistry 34, no. 2 (1986): 319–26. http://dx.doi.org/10.1021/jf00068a043.

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Ma, Yun, Bing Zhang, Hongyan Li, et al. "Chemical and molecular dynamics analysis of crystallization properties of honey." International Journal of Food Properties 20, no. 4 (2016): 725–33. http://dx.doi.org/10.1080/10942912.2016.1178282.

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Bodescu, Dan, George Ungureanu, Radu Adrian Moraru, Ioan Gabriel Sandu, and Costica Bejinariu. "Monitoring the Anthropogenic Toxicity of Spontaneous Flora in Neamt County through Studies of the Honey Bee Chemical Characteristics." Revista de Chimie 69, no. 8 (2018): 2150–59. http://dx.doi.org/10.37358/rc.18.8.6490.

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The products of honey bees can be used as indicators and monitors of a variety of environmental pollutants because of the bees� ability to collect materials that reflect their immediate environmental conditions. Human activities produce more waste and administrate the pesticides, the amounts and toxicity of which often exceed the environment�s homeostatic capacity to cleanse itself, and this is constantly transforming due to intensive agricultural practices necessary to increase food production as human population grows. The main sources for contamination of honey with heavy metals are represe

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Prđun, Saša, Dario Kremer, Dragan Bubalo, and Lidija Svečnjak. "Physico-chemical, melissopalynological and sensory characteristics of Satsuma mandarin honey (Citrus unshiu Marc.)." Journal of Central European Agriculture 21, no. 2 (2020): 256–67. http://dx.doi.org/10.5513/jcea01/21.2.2787.

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Paik, Weon Ki, Ae Kyung Kwak, Myeong Lyeol Lee, and Ha Sik Sim. "Studies on the Chemical Characteristics of Hovenia (Hovenia dulcis) Honey Produced in Korea." Journal of Apiculture 30, no. 2 (2015): 75. http://dx.doi.org/10.17519/apiculture.2015.06.30.2.75.

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Westcott, Lynn C., and Mark L. Winston. "CHEMICAL ACARICIDES IN APIS MELLIFERA (HYMENOPTERA: APIDAE) COLONIES; DO THEY CAUSE NONLETHAL EFFECTS?" Canadian Entomologist 131, no. 3 (1999): 363–71. http://dx.doi.org/10.4039/ent131363-3.

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AbstractColonies of the honey bee, Apis mellifera Linnaeus, infested with the parasitic mites Acarapis woodi (Rennie) (Acari: Tarsonemidae) or Varroa jacobsoni Oudemans (Acari: Varroidae) require acaricidal treatment to control infestations that could affect colony growth and honey production. We investigated the effects of three acaricides, fluvalinate (formulated as Apistan®), formic acid, and menthol, on honey bee colony population growth, foraging activity, adult worker longevity, and honey production. Effects of in-hive treatments of Apistan® and formic acid were measured by examining col

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Mădaş, Niculina M., Liviu A. Mărghitaş, Daniel S. Dezmirean, et al. "Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination." Foods 8, no. 10 (2019): 445. http://dx.doi.org/10.3390/foods8100445.

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Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall vol

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Nedic, N., M. Mladenovic, and Lj Stanisavljevic. "Biological and production characteristics of certain lines of honey bee in Serbia." Biotehnologija u stocarstvu 23, no. 5-6-2 (2007): 389–98. http://dx.doi.org/10.2298/bah0702389n.

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During the previous decades the natural populations of honey bee Apis mellifera carnica at the territory of Republic of Serbia has been subjected to constant negative influence of man, in first place through deployment of pesticides, herbicides and other chemical substances requisite in agriculture, but also due to uncontrolled import of and crossbreeding with the other breeds of this bee. For the purpose of preservation of existing populations and natural diversity of honey bee and for the purpose of their further selection, researches upon the metric morphology and productive features of cer

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Chen, Yunjing, Shuxiu Zheng, Guangwen Zhang, Jianming Luo, Junsheng Liu, and Xichun Peng. "Chemical, microbial, and metabolic analysis of Taisui cultured in honey solution." Food Science & Nutrition 9, no. 4 (2021): 2158–68. http://dx.doi.org/10.1002/fsn3.2185.

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