Nectar

Pineapple juice has been available commercially since 1932, but the production and sale of other tropical fmit juices has more recently received significant attention in Europe and, especially, in North America (24). Many tropical fmit juices are too pulpy or have harsh or exotic flavors which make 100% juice products unacceptable to most U.S. consumers. They are more acceptable as nectars containing 25—50% juice or as blended fmit drinks where their strong flavors are diluted or modified. 

In most markets fmit juice must be 100% juice and contain no additives. Fmit nectars consist of pulp, juice, sugar, and water, and contain from 25 to 50% juice, depending on the fmit used. In the EEC the minimum juice content is 50% for orange and apple, 40% for apricot, and 25% for passion fmit and guava (26). Other fmit juice drinks include cocktails, which usually contain at least 25% juice and a variety of juice drinks which can contain from 1.5—70% juice (Table 2). 

Characteristics Unsweetened fmit juice Fmit beverage, including nectars... 

Consumption in the fmit drink/nectar market varies widely from country to country. In the United States juice consumption is 73% vs only 27% for drink/nectar consumption. In Japan the reverse is tme with drink/nectar accounting for 73% of the market. In the United Kingdom, 80% of the market is derived from fmit juice, but in Europe as a whole, drink/nectar outsells pure juice by 30% (12). 

Gotter-baum, m. tree of heaven (Ailantkua glanduloaua). -fabel, -lehre, /. mythology, -speise, /. ambrosia, -trank, m. nectar. 

Honig-harnruhr, f. diabetes mellitus. -klee, m. sweet clover, melilot. -saft, m. nectar, -silure, /. Pharm.) oxymel mellitic acid, -acheibe, /. honeycomb, -aeim, m. liquid honey. -stein, m. honeystone, mellite. -steinsilure, /. mellitic acid, honigsliss, a. honey-sweet. 

Randy Morelock, the bartender on duty at Nectar, wore a graphite-gray silk satin shirt with a black necktie and looked exactly... 

With two sipped but unswilled cocktails between us on the brushed-steel bar, Mr. Morelock, who worked in Bellagio s casino before being moved to Nectar by Marie Maher, the general manager with whom he develops drinks, decided to tip his hand. 

Mr. Morelock and Ms. Maher have christened the new cocktail the Bella Donna. It will be introduced at Nectar this week on their whiter/spring menu. The drink is to be featured as a Wild item, but there s nothing in Las Vegas that isn t crazy like a fox. 

Spice Market s cocktail menu includes a mai tai, the drink invented in 1944 by Victor Trader Vic Bergeron at his restaurant in Oakland, California. But the rum cocktail that is more to the point is rum tamarind punch, a Spice Market original, which extends the tradition of exotic punches popularized by Trader Vic s international franchise in the 1950s with pedigree and surprise. It is two ingredients, aged rum and tamarind nectar, a juice beverage, and it is sensational. 

At a more subtle level, behavioral disturbances may make it more difficult for animals to find food. Pyrethroids, carbamates, OPs, and neonicotinoids can disturb the foraging activity of bees (Thompson 2003). Interestingly, effects have been shown upon the wagtail dance of bees, and this disrupts communication between individuals as to the location of nectar-bearing plants. Also, the neonicotinoid imidacloprid has been shown to adversely affect conditioned responses such as proboscis extension of honeybees (Guez et al. 2001). Nicotinoids can disturb the functioning of cholinergic synapses, which are involved in the operation of the proboscis reflex as... 

A useful analogy for understanding the value of contour surfaces is a swarm of bees around a hive. At any one time, some bees will be off foraging for nectar, so a contour surface drawn around all the bees might cover several acres. This would not be a very useful map of bee density. A contour surface containing 90% of the bees, on the other hand, would be just a bit bigger than the hive itself This would be a very useful map of bee density, because anyone inside that contour surface would surely interact with bees. 

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... 

Pollen analysis in combination with other techniques is still an effective tool for the authentication of the botanical origin of honey (Persano Oddo et ah, 1995 Von der Ohe et ah, 2004). It can distinguish polyfloral and different types of unifloral honeys (Mateo and Bosch-Reig, 1998). It can also indicate the percentages of different nectar contributions in honey products. A polymerase chain reaction technique and an... 

The flavanone hesperetin has been detected in citrus honeys but not in honey samples of any other origins (Ferreres et al., 1993). It is a constitutive phenolic compound of citrus nectar, where it is present as a glycoside (hesperidin). 

Coffey, M. F. and Breen, J. (1997). Seasonal variation in pollen and nectar sources of honey bees in Ireland. J. Apicult. Res. 36, 63-76. 

Ferreres, F., Andrade, P., and Tomas-Barberan, F. A. (1996a). Natural occurrence of abscisic acid in heather honey and floral nectar. /. Agric. Food Chem. 44, 2053-2056. 

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