Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat

Food Chemistry

Volumn 97, Issue 2, 2006, Pages 256-262

  Nagai, Takeshi ^a   Inoue, Reiji ^b   Kanamori, Norio ^c   Suzuki, Nobutaka ^d   Nagashima, Toshio ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b Inoue Yohojo Bee Farm Inc   (Japan)

^c UNIVERSITY OF TOKUSHIMA   (Japan)

^d HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Antibacterial activity; Antioxidative activity; Honey species; Royal jelly, Propolis; Scavenging abilities against active oxygen species

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; ASCORBIC ACID; HYDROXYL RADICAL; PROPOLIS; ROYAL JELLY; SUPEROXIDE;

ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; BUCKWHEAT; CONTROLLED STUDY; FOOD STORAGE; GROWTH INHIBITION; HONEY; MEAT; MUSCLE; NONHUMAN;

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 29244481488     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.045     Document Type: Article

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