Application of analytical methods in authentication and adulteration of honey
作者： Amna Jabbar Siddiqui , Syed Ghulam Musharraf , M. Iqbal Choudhary , Atta-ur- Rahman
DOI: 10.1016/J.FOODCHEM.2016.09.001
关键词:
摘要: Honey is synthesized from flower nectar and it is famous for its tremendous therapeutic potential since ancient times. Many factors influence the basic properties of honey including the nectar-providing plant species, bee species, geographic area, and harvesting conditions. Quality and composition of honey is also affected by many other factors, such as overfeeding of bees with sucrose, harvesting prior to maturity, and adulteration with sugar syrups. Due to the complex nature of honey, it is often challenging to authenticate the purity …
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