Now showing items 1-10 of 1535
Determination of Quality Chemical Parameters of Honey from Chubut (Argentinean Patagonia)
(Instituto de Investigaciones Agropecuarias, INIA, 2010)
Physical and spectroscopic characterization of Pakistani honey
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2008)
Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys
(Maxwell Scientific Publications, 2013-07)
Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for ...
Nutritional and mineral contents of honey extracted by centrifugation and pressed processes
In this study, wild honey samples extracted by two different methods (centrifugation and pressed processing) were characterized and compared based on their physicochemical, and nutritional properties, macro- and micro-mineral ...
Comparison of methods for determining moisture content of citrus and eucalyptus Brazilian honeys by refractometry
(Academic Press IncSan DiegoEUA, 2001)
Physical-chemical quality of honey of Apis mellifera of different flowering
(Univ Federal Ceara, Centro Ciencias Agrarias, 2018-01-01)
Honey is the main product of Apis mellifera bees and has nutritional benefits for humans. The objective of the present research was to analyze the physical-chemical quality of honey from different flowering plants (wild, ...
Characterization of monofloral honeys by ash contents through a hierarchical design
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2004)
Composition of stingless bee honey: Setting quality standards
Compositional data from 152 stingless bee (Meliponini) honey samples were compiled from studies since 1964, and evaluated to propose a quality standard for this product. Since stingless bee honey has a different composition ...
Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
(Elsevier Science, 2016-07)
Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic ...