Zobrazeno 1 - 10
of 2 059
pro vyhledávání: '"Botanical origin"'
Autor:
Macarena Rojas‐Rioseco, Hafiz Imran Fakhar, Ivan Smajlovic, Margarita Smajlovic, Stevan Grkavac, Mecit Halil Oztop, Muhammad Qasim Hayat, Rosario del P. Castillo
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1709-1721 (2024)
Abstract This study explores the differentiation of sugar and molasses produced from sugar beet and cane, which are susceptible to fraudulent labeling due to differing production costs. The research aimed to authenticate these products by botanical o
Externí odkaz:
https://doaj.org/article/9eb05688e4ce4912b6bc3d2ae2d605ef
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Lendra Schuastz Breda, José Elton de Melo Nascimento, Vagner de Alencar Arnaut de Toledo, Vanderlei Aparecido de Lima, MARIA LURDES FELSNER
Publikováno v:
Sociobiology, Vol 71, Iss 2 (2024)
Pollen loads gathered by honeybees and pot-pollen stored by stingless bees are functional foods with commercial potential. The botanical origin influences the physicochemical composition of the corbicular pollen, Apis mellifera’s bee bread, and the
Externí odkaz:
https://doaj.org/article/b9a6ba00071f4917aa50880eccc93120
Autor:
Saeed ullah, Fahrul Huyop, Roswanira Abdul Wahab, I Gede Arya Sujana, Nyoman Semadi Antara, Ida Bagus Wayan Gunam
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e33094- (2024)
The unique floral fingerprint embedded within honey holds valuable clues to its geographical and botanical origin, playing a crucial role in ensuring authenticity and detecting adulteration. Honey from native Apis cerana and Heterotrigona itama bees
Externí odkaz:
https://doaj.org/article/e1099b7e65f94057839786f2c536eb6c
Autor:
Marco Caredda, Marco Ciulu, Francesca Tilocca, Ilaria Langasco, Oscar Núñez, Sònia Sentellas, Javier Saurina, Maria Itria Pilo, Nadia Spano, Gavino Sanna, Andrea Mara
Publikováno v:
Foods, Vol 13, Iss 19, p 3062 (2024)
Fraudulent practices concerning honey are growing fast and involve misrepresentation of origin and adulteration. Simple and feasible methods for honey authentication are needed to ascertain honey compliance and quality. Working on a robust dataset an
Externí odkaz:
https://doaj.org/article/619787913aea4463a79630df6e90a1e4
Autor:
Carlotta Breschi, Francesca Ieri, Luca Calamai, Alessandra Miele, Silvia D’Agostino, Fabrizio Melani, Bruno Zanoni, Nadia Mulinacci, Lorenzo Cecchi
Publikováno v:
Separations, Vol 11, Iss 9, p 266 (2024)
Honey’s chemical and sensory characteristics depend on several factors, including its botanical and geographic origins. The consumers’ increasing interest in monofloral honey and honey with a clear indication of geographic origin make these types
Externí odkaz:
https://doaj.org/article/65339081c09447548b20d11d795b4345
Autor:
Sofiane Derrar, Vincenzo Nava, Mohamed Amine Ayad, Mohamed Said Saim, Hebib Aggad, Irene Maria Spanò, Federica Litrenta, Michelangelo Leonardi, Ambrogina Albergamo, Vincenzo Lo Turco, Angela Giorgia Potortì, Giuseppa Di Bella
Publikováno v:
Agriculture, Vol 14, Iss 9, p 1503 (2024)
Although the EU is a major producer of honey, commercial production is often insufficient to meet market demand and, as a result, honey is often imported into the EU from extra-EU countries that lack regulatory standards for food safety and quality.
Externí odkaz:
https://doaj.org/article/fefbee71e9ca411a891ff9608f2237cc
Autor:
Dilpreet Singh Brar, Gulzar Ahmad Nayik, Ashwani Kumar Aggarwal, Sawinder Kaur, Vikas Nanda, Sudhanshu Saxena, Satyendra Gautam, Seema Ramniwas, Teferi Damto Tolcha
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1390-1413 (2023)
ABSTRACTThe objective of this study was to detect the changes in physicochemical and functional properties of raw and processed divergent honey varieties after adulterating with different sugar syrups. Specifically, when 25% to 55% cane syrup was add
Externí odkaz:
https://doaj.org/article/209aa617470949f6817ab1b644bfc3fa
Publikováno v:
Foods, Vol 13, Iss 17, p 2710 (2024)
In Chile, honey is produced from several native species with interesting biological properties. Accordingly, those attributes are present in Chilean honeys owing to the presence of phenolic compounds inherited from specific floral sources. In recent
Externí odkaz:
https://doaj.org/article/f94873dc69904ed89c945ef2d253e1e7
Autor:
Ivana Tlak Gajger, Damir Pavliček, Višnja Oreščanin, Ivana Varenina, Marija Sedak, Nina Bilandžić
Publikováno v:
Foods, Vol 13, Iss 17, p 2754 (2024)
Honey has been recognized as a reliable indicator of environmental quality because of honeybees’ intense foraging activity, which brings them into contact with many persistent organic pollutants around the hive. In this study, four types of honey (
Externí odkaz:
https://doaj.org/article/325298b47d524132a57b582b4164cc4a