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Honey origin

Honey represents the greatest source of oligosaccharides from plant material attacked by insects, and the sucrose content can range from 1 to 15% [59,60]. There are two types of honey floral and honeydew. Moral honey originates from the nectar of flowers. Honeydew is obtained by the honeybee indirectly from sweet symps excreted by various hemipterous insects feeding on tree sap. Honey oligosaccharides are presumed to arise from the action... [Pg.1179]

Conversely, some of the 150 acacia honeys analyzed are highly contaminated by Ag, Cr, Zn and/or other elements which are undoubtedly linked to human pollutions. However, the true source of the contamination is often difficult to determine. While samples collected in contaminated sites generally present the highest concentrations in these elements, exceptions can be found. Thus, honeys originating from apparently unpolluted sites can present a fairly high level of contamination for one or more of... [Pg.263]

Fig. 19.15. Regional origin of honey as related to its amino acid composition, (according to White, 1978) Honey origin A Australia, Canada, T United States (clover), o Yucatan... Fig. 19.15. Regional origin of honey as related to its amino acid composition, (according to White, 1978) Honey origin A Australia, Canada, T United States (clover), o Yucatan...
Honey originated with honeybees. They make honey to use as their food, and man exploits this trait. [Pg.559]

Cajka T, Hajslova J, I idil F, Riddellova K. Traceability of honey origin based on volatiles pattern processing by artificial neural networks. J Chromatogr A 2009 1216 1458-62. [Pg.422]

Viscoelasticity illustrates materials that exhibit both viscous and elastic characteristics. Viscous materials tike honey resist shear flow and strain linearly with time when a stress is applied. Elastic materials strain instantaneously when stretched and just as quickly return to their original state once the stress is removed. Viscoelastic materials have elements of both of these properties and, as such, exhibit time-dependent strain. Viscoelasticity is the result of the diffusion of atoms or molecules inside an amorphous material. Rubber is highly elastic, but yet a viscous material. This property can be defined by the term viscoelasticity. Viscoelasticity is a combination of two separate mechanisms occurring at the same time in mbber. A spring represents the elastic portion, and a dashpot represents the viscous component (Figure 28.7). [Pg.783]

Chemical Composition, Characterization, and Differentiation of Honey Botanical and Geographical Origins... [Pg.89]

Chemical Composition and Analytical Methods for Discrimination of the Botanical and Geographical Origins of Honeys... [Pg.89]

TABLE 3.1 Usual chemical compositions as markers and analytical techniques for discriminating geographical or botanical origins of honeys... [Pg.94]

III. CHEMICAL COMPOSITION AND ANALYTICAL METHODS FOR DISCRIMINATION OF THE BOTANICAL AND GEOGRAPHICAL ORIGINS OF HONEYS... [Pg.98]

Hawaii origin. (B) The protein barcodes of repeat analyses of the Hawaii origin honey samples 2,4,6, 8, and 10. (C) Enlarged display of the protein barcodes of the samples 2,4, 6, 8, and 10 in the database library (cited from Wang et al., 2009). [Pg.99]

Volatile and semivolatile compounds are present in honeys and are attributed to aroma qualities. Aroma compoimds can indicate floral and geographical origins and processing treatments. Aroma compounds come from nectar or honeydew. Aroma components can be also formed during fhermal processing and sforage (Bonvehi and Coll, 2003 Soria et ah, 2003). More than 400 components have been detected in the volatile flavor fraction of honey... [Pg.101]

The activity of a-, p-, and y-amylase is usually used as an important quality parameter of honey, according to the Directive 2001/110/CE (Voldrich et al, 2009). Amylase in honey mainly originates from the salivary secretions of honeybees, which was concluded based on fhe presence of amylase in honey produced by sugar-fed honeybees (Sfadelmeier and Bergner, 1986) and on similarities between honey and... [Pg.105]

Enzyme activity can indicate the exposure of honey to heating and long storage. This criterion is not more accurate than the HMF content value because enzyme activities vary with honey samples. The diastase activity is usually associated with heat treatment. However, its activity gives only an indication about the processing (heat treatment) of the honey but is not suitable for the detection of the origin. [Pg.107]


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See also in sourсe #XX -- [ Pg.298 , Pg.299 , Pg.300 , Pg.301 , Pg.302 , Pg.303 , Pg.304 , Pg.305 ]

See also in sourсe #XX -- [ Pg.25 , Pg.298 , Pg.299 , Pg.300 , Pg.301 , Pg.302 , Pg.303 , Pg.304 , Pg.305 ]




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