Chemical changes in Helianthus annuus and Eucalyptus lanceolatus honey during storage

Journal of Food Quality

Volumn 23, Issue 4, 2000, Pages 443-451

  Bath, Parminder Kaur ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EUCALYPTUS; HELIANTHUS; HELIANTHUS ANNUUS;

EID: 0034391003     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2000.tb00570.x     Document Type: Article

References (18)

1. th Ed., (K. Herlich, ed.) Association of Official Analytical Chemists. Inc. Arlington, VA.
2. CHERCHI, A., PORCU, M., SPANEDDA, L. and TUBEROSO, C.I.G. 1997. Influence of ageing on the quality of honey. Ind. Conser. 72, 266-271.
3. DONER, L.W. 1977. The sugars of honey: A review J. Sci. Food Agric. 28, 443-456.
4. EL-SHERBINY, G.A. and RIZK, S.S. 1979. Chemical composition of both clover and cotton honey produced in A.R.E. Egypt. J. Food Sci. 7, 69-75.
5. GARCIA, M.A., VALCARCEI, M., FERNANDEZ, M.I., HERRERO, C., LATTORRE, M.J. GARCIA, S. and PENA, R. 1997. Changes in acidity of Galician honeys during packaging. Ind. Conser. 72, 52-56.
6. GONNET, M. 1965. Les modifications de la composition chemique des miels au cours de la conservatio. Ann Abeille. 8, 129-140.
7. HASE, S., SUZUKI, O., ODATE, M. and SUZUKI, S. 1973. Changes in quality of honey on heating and storage. I. Changes in hydroxymethylfurfural (HMF) content of honey. J. Food Sci. Tech. 20, 248-256.
8. ISBELL, H.S., FRUSH, H.L., WADE, C.W.R. and HUNTER, C.E. 1969. The use of HMF and diastase as criteria of quality of Greek honey. J. Apic. Res. 25, 185-195.
9. JIMENEZ, M., MATEO, J.J., HUERTA, T. and MATEO, R. 1994. Influence of the storage conditions on some physicochemical and mycological parameters of honey. J. Sci. Food Agric. 64, 67-74.
10. LAGRANGE, V. and SANDERS, S.W. 1988. Honey in cereal-based new food products. Cereal Foods World 33, 833-858.
11. MATEOS-NEVADO, M.D., SAENZ DE LA MAZA, J.A. and MATEOS-NEVADO, B. 1994. Honey from Seville province II. Chemical and physico chemical characterization of honey from La Campina region. Anales-de-Bromatologia 44, 101-104.
12. PAPOFF, C.M., CAMPUS, R.L., FLORIS, I., PROTA, R. and FARRIS, G.A. 1995. Influence of temperature storage on the food quality of strawberry free honey. Ind. Aliment. 34, 268-273.
13. PEREZ-ARQUILLE, C., CONCHELLO, P., ARINO, A., JUAN, T. and HERRSA, A. 1994. Quality evaluation of Spanish Rosemary (Rosomarinus officinalis) honey. Food Chem. 51, 207-210.
14. SANCHO, M.T., MUNIATENGI, S., HUDIBORO, J.F. and SIMAL, J.F. 1992. Ageing of honey. J. Agric. Food Chem. 40, 134-138.
15. SANZ, G., GRADILLAS, G., JIMENO, F., PEREZ, C. and JUAN, T. 1995. Fermentation problems in Spanish north-coast honey. J. Food Prot. 55, 515-518.
16. SCHADE, J.W., MARSH, G.L. and ECKERT, J.E. 1958. Diastase activity and hydroxymethylfurfural in honey and their usefulness in detecting heat alteration. Food Res. 23, 446-463.
17. SINGH, N. and BATH, P.K. 1997. Quality evaluation of different types of Indian honey. Food Chem. 58, 129-133.
18. WHITE JR, J.W. 1978. Honey. Adv. Food Res. 24, 287-374.