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In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as...
The starch digestibility of foods containing honey, as a function of honey’s phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Nat...
The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by me...
The proportions of twelve minerals were determined in 200 samples of the black locust honey from five Croatian regions during two seasons. The average proportions were dominated by that of K (205.57–4...
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods ?FRAP (ferric ...
The presented paper covers the preliminary studies on microwave inactivation of honey enzymes described as diastase number (DN). All the investigations were done on commercially available honey from P...
The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of h...
The chemical constitution of antioxidants contained in honey is derived from its origin. Forty honey samples (harvest 2006), which came from various locations of the Czech Republic and varied in their...
Application of microwave and infrared radiation was explored for thermal processing of honey and its effect on the physico-chemical characteristics as well as the microbiological quality of honey were...
Fluorescence spectroscopic properties of honey and cane sugar syrup were investigated in order to explore the use of optical techniques for detection of adulteration of honey with cane sugar syrup. Me...
In this study, 70 samples of honey and beeswax from different beehives (Eastern and Western Azerbaijan, Ardabil territory, Iran), markets and store shelves of (Tehran, Iran) were collected during 2006...
Natural honey contains several enzymes, which are produced by bees (salivary secretion) and some are found in the nectar or pollen. The most important enzymes are amylases, invertases, glusidases, cat...
The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical...
A perfect linear correlation was found for methylglyoxal levels in 61 samples of Manuka honey, ranging from 189 to 835 mg/kg, and the corresponding antibacterial activities of the samples, which were ...
The study is aimed at the evaluation of antimicrobial properties of honey and beebread products of different origin. The inhibitory action of 34 honey and 4 beebread samples was tested against Staphyl...

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