Physicochemical properties and quality parameters of herbhoneys
作者： Lesław Juszczak , Robert Socha , Jacek Rożnowski , Teresa Fortuna , Karolina Nalepka
DOI: 10.1016/J.FOODCHEM.2008.07.098
关键词:
摘要: Abstract Herbhoney is a honey-like substance produced by bees fed on saccharose-based food supplemented with herbal extracts or fruit juices. Having specific sensory characteristics (colour, aroma and taste), different from those of natural honeys, herbhoneys greatly extend the range bee products. With aim improving knowledge various origins, their chosen physicochemical quality parameters were evaluated. It was found that studied satisfied most requirements relative to honeys (water, hydroxymethylfurfural saccharose contents, free acidity, diastase number). Some samples showed an increased conductivity, characteristic honeydew although ash contents at level typical nectar honeys. The content some exceeded value allowed for Mineral composition varied between samples, being in cases within limits reported this literature
cabdirect.org
elsevier.com
sci-hub.se 参考文章(23)
M. Nasiruddin Khan, M. Qaiser, Syed Mubashir Raza, Mutiur Rehman, Physicochemical properties and pollen spectrum of imported and local samples of blossom honey from the Pakistani market International Journal of Food Science and Technology. ,vol. 41, pp. 775- 781 ,(2006) , 10.1111/J.1365-2621.2005.01079.X
Stanisław Popek, Identification of honey types. Nahrung-food. ,vol. 47, pp. 39- 40 ,(2003) , 10.1002/FOOD.200390007
J. Lachman, D. Kolihová, D. Miholová, J. Košata, D. Titěra, K. Kult, Analysis of minority honey components: Possible use for the evaluation of honey quality Food Chemistry. ,vol. 101, pp. 973- 979 ,(2007) , 10.1016/J.FOODCHEM.2006.02.049
Jasim Ahmed, S.T. Prabhu, G.S.V. Raghavan, M. Ngadi, Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey Journal of Food Engineering. ,vol. 79, pp. 1207- 1213 ,(2007) , 10.1016/J.JFOODENG.2006.04.048
Piotr Przybyłowski, Aleksandra Wilczyńska, Honey as an environmental marker. Food Chemistry. ,vol. 74, pp. 289- 291 ,(2001) , 10.1016/S0308-8146(01)00153-4
Anass Terrab, A. Gustavo Gonz�lez, Maria J. D�ez, Francisco J. Heredia, Characterisation of Moroccan unifloral honeys using multivariate analysis European Food Research and Technology. ,vol. 218, pp. 88- 95 ,(2003) , 10.1007/S00217-003-0797-X
Lesław Juszczak, Teresa Fortuna, Rheology of selected Polish honeys Journal of Food Engineering. ,vol. 75, pp. 43- 49 ,(2006) , 10.1016/J.JFOODENG.2005.03.049
Carolina Acquarone, Pilar Buera, Beatriz Elizalde, Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys Food Chemistry. ,vol. 101, pp. 695- 703 ,(2007) , 10.1016/J.FOODCHEM.2006.01.058
D Anupama, K.K Bhat, V.K Sapna, Sensory and physico-chemical properties of commercial samples of honey Food Research International. ,vol. 36, pp. 183- 191 ,(2003) , 10.1016/S0963-9969(02)00135-7
Marcelo Enrique Conti, Lazio region (central Italy) honeys: a survey of mineral content and typical quality parameters. Food Control. ,vol. 11, pp. 459- 463 ,(2000) , 10.1016/S0956-7135(00)00011-6