Physicochemical properties and quality parameters of herbhoneys

Food Chemistry

Volumn 113, Issue 2, 2009, Pages 538-542

  Juszczak, Lesław ^a   Socha, Robert ^a   Roznowski, Jacek ^a   Fortuna, Teresa ^a   Nalepka, Karolina ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Herbhoney; Physicochemical properties; Quality parameters

Indexed keywords

AMYLASE; FURFURAL; SUCROSE; WATER;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD ANALYSIS; HERBHONEY; HONEY; PHYSICAL CHEMISTRY;

APOIDEA; CUCUMIS MELO VAR. INODORUS;

EID: 53949108336     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.098     Document Type: Article

References (25)

1. Acquarone C., Buera P., and Elizalde B. Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chemistry 101 (2007) 695-703
2. Ahmed J., Prabhu S.T., Raghavan G.S.V., and Ngadi M. Physico-chemical, rheological, calorimetric and dielectric behaviour of selected Indian honey. Journal of Food Engineering 79 (2007) 1207-1213
3. Anupama D., Bhat K.K., and Sapna V.K. Sensory and physico-chemical properties of commercial samples of honey. Food Research International 36 (2003) 183-191
4. Bogdanov, S. (2002). Harmonised Methods of the International Honey Commission.
5. Conti M.N. Lazio region (central Italy) honeys: A survey of mineral content and typical quality parameters. Food Control 11 (2000) 459-463
6. Czaplicki J. Garść informacji o ziołomiodach. Pasieka 3 (2003) 48-50 (in Polish)
7. Downey G., Hussey K., Kelly J.D., Walshe T.F., and Martin P.G. Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data. Food Chemistry 91 (2005) 347-354
8. Felsner M.L., Cano C.B., Bruns R.E., Watanabe H.M., Almeida-Muradian L.B., and Matos J.R. Characterization of monofloral honeys by ash contents through a hierarchical design. Journal of Food Composition and Analysis 17 (2004) 737-747
9. Hernández O.M., Fraga J.M.G., Jiménez A.I., Jiménez F., and Arias J.J. Characterization of honey from the Canary Islands: Determination of the mineral content by atomic absorption spectrometry. Food Chemistry 93 (2005) 449-458
10. Juszczak L., and Fortuna T. Rheology of selected Polish honeys. Journal of Food Engineering 75 (2006) 43-49
11. Khan M.N., Kaiser M., Raza S.M., and Rehman M. Physicochemical properties and pollen spectrum of imported and local samples of blossom honey from the Pakistan market. International Journal of Food Science and Technology 41 (2006) 775-781
12. Lachman J., Kolihová D., Miholová D., Košata J., Titěra D., and Kult K. Analysis of minority honey components: Possible use for the evaluation of honey quality. Food Chemistry 101 (2007) 973-979
13. Lazaridou A., Biliaderis C.G., Bacandritsos N., and Sabatini A.G. Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering 64 (2004) 9-21
14. Leśniewicz A., Jaworska K., and Żyrnicki W. Macro- and micro-nutrients and their bioavailability in Polish herbal medicaments. Food Chemistry 99 (2006) 670-679
15. Nanda V., Sarkar B.C., Sharma H.K., and Bawa A.S. Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. Journal of Food Composition and Analysis 16 (2003) 613-619
16. Özcan, M. M., Haciseferoǧullari, H., Marakoǧlu, T., & Arslan, D. (2005). Hawthorn Crataegus spp. fruit: Some physical and chemical properties. Journal of Food Engineering, 69, 409-413.
17. Özcan M., Arslan D., and Ceylan D.A. Effect of inverted saccharose on some properties of honey. Food Chemistry 99 (2006) 24-29
18. Özcan M.M., and Akbulut M. Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea. Food Chemistry 106 (2007) 852-858
19. Popek S. Identification of honey types. Nahrung/Food 47 (2003) 39-40
20. Przybyłowski P., and Wilczyńska A. Honey as an environmental marker. Food Chemistry 74 (2001) 289-291
21. Serrano S., Espejo R., Villarcjo M., and Jodral M.L. Diastase and invertase activities in Andalusian honeys. International Journal of Food Sciences and Technology 42 (2007) 76-79
22. Terrab A., Gonzalez A.G., Diez M.J., and Heredia F.J. Characterisation of Moroccan unifloral honeys using multivariate analysis. European Food Research and Technology 218 (2003) 88-95
23. Terrab A., Recamales A.F., Hernanz D., and Heredia F.J. Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chemistry 88 (2004) 537-542
24. Tosi E., Martinet R., Ortega M., Lucero H., and Ré E. Honey diastase activity modified by heating. Food Chemistry 106 (2008) 883-887
25. Tuzen M., Silici S., Mendil D., and Soylak M. Trace element levels in honeys from different regions of Turkey. Food Chemistry 103 (2007) 325-330