Honey

White, Jonathan

doi:10.1016/s0065-2628(08)60160-3

Cited by 264 publications

(184 citation statements)

References 128 publications

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“…The fructose-glucose ratio is an important parameter to predict the crystallization tendency of honey. Honey samples, which do not crystallize for a long time, have a fructoseglucose ratio higher than 1.33 (White 1978). If the fructose-glucose ratio is less than 1.11, honey crystallizes quickly.…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

“…For example, some Lithuanian honeys (Stelmakiené et al 2012) and Heather honey (Calluna vulgaris) (Witczak et al FRANCISCO K.G. SANTOS et al 2011) were found to exhibit thixotropic behavior; dilatancy was reported in Nigerian honeys (Opuntia engelmanni) and in Eucalyptus honeys (White 1978); while Galician honeys (Gómez-Díaz et al 2009) and German honeys (Smanalieva and Senge 2008) were characterized as pseudoplastic fluids. Furthermore, Brazilian honeys harvested from different states of the northeastern region of the country, have been described as presenting Newtonian (Costa et al 2013) or pseudoplastic behavior (Queiroz et al 2007).…”

Section: Concerning Sucrose Contents Excludingmentioning

confidence: 99%

“…So, thixotropy is thought to be associated to proteins in the honey; whereas the presence of high-molecular weight dextran in honey can cause dilatancy (White 1978); and Newtonian behavior usually is expected for a concentrated solution of low molecular weight compounds, indicating absence of macromolecules and/or particles in suspension. Moreover, according to El-Bialee and Sorour (2011), unusual nonNewtonian pseudoplastic behavior in honeys can signify the addition of foreign substances to honey such as molasses or starch.…”

Section: Concerning Sucrose Contents Excludingmentioning

confidence: 99%

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Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

Santos¹,

Leite²,

Aroucha³

et al. 2014

An. Acad. Bras. Ciênc.

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Section: Physicochemical Characteristicsmentioning

confidence: 99%

Section: Concerning Sucrose Contents Excludingmentioning

confidence: 99%

Section: Concerning Sucrose Contents Excludingmentioning

confidence: 99%

See 1 more Smart Citation

Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

Santos¹,

Leite²,

Aroucha³

et al. 2014

An. Acad. Bras. Ciênc.

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“…Several factors influence the formation of HMF in honey during storage: humidity, thermal and photochemical stress (17), the use of metallic containers (18) and the physicochemical properties (the pH, total acidity and mineral content) of the honey, related to the floral sources from which the honey has been collected (12). Under dry and pyrolytic conditions, an alternative pathway has been proposed to HMF formation from fructose and sucrose.…”

Section: Introductionmentioning

confidence: 99%

DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

Koç¹,

Karacaoğlu²,

Nadem³

et al. 2017

GIDA

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Chaste tree and pine honeys were bought from three different producers (natural) and three local markets (commercial). The honey samples were stored for 30 months at room temperature. The shelf life of the samples was estimated for indices of HMF and diastase activity. The values for HMF formation and diastase deactivation fitted to a zero-order reaction. The highest rate of HMF formation was observed in the chaste tree honey as 2.674±0.013 mg/kg/month while the least value was observed in the pine honey as 0.435±0.037 mg/kg/month. The maximum diastase deactivation was determined in the natural chaste tree honey as 0.613±0.000 DU/kg/months and the minimum was 0.318±0.002 DU/kg/month for the commercial chaste tree sample. In terms of HMF, all honeys except commercial chaste tree honey, have exhibited longer shelf life than 30 months of storage. The results showed that the shelf life of the commercial honeys depend on the botanical origin, pH, electrical conductivity, temperature and storage.Keywords: Chaste tree, pine honey, shelf life, HMF, diastase. HAYIT (Vitex agnus castus) VE ÇAM BALININ RAF ÖMRÜNÜN BELİRLENMESİ ÖzHay›t ve çam ballar› üç farkl› üretici (do¤al) ve üç farkl› yerel marketten (ticari) sat›n al›nm›fl ve bal örnekleri 30 ay oda s›cakl›¤›nda depolanm›flt›r. Bal örneklerinin raf ömrü HMF miktar› ve diastaz aktivite indeksleri üzerinden tahmin edilmifltir. HMF oluflumu ve diastaz deaktivasyonu s›f›r›nc› dereceden kinetik modele uyumlu bulunmufltur. En yüksek HMF oluflum h›z› hay›t ballar›nda 2.674±0.013 mg/kg/ay olarak hesaplan›rken en düflük h›z çam bal›nda 0.435±0.037 mg/kg/ay olarak belirlenmifltir. Diastaz say›s› bak›m›ndan ise, en yüksek (0.613±0.000 DU/kg/ay) ve en düflük (0.318±0.002 DU/kg/ay) deaktivasyon h›z› do¤al ve ticari hay›t ballar›nda belirlenmifltir. Ballar›n 30 ay depolanmas› sonunda HMF bak›m›ndan ticari hay›t bal› hariç di¤er tüm ballar daha uzun raf ömrüne sahip olmufltur. Bu sonuçlar ticari ballar›n raf ömrünün botanik orjin, pH, elektriksel iletkenlik, s›cakl›k ve depolamaya ba¤l› oldu¤unu göstermektedir.Anahtar kelimeler: Hay›t bal›, çam bal›, raf ömrü, HMF, diastaz.

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“…According to White Júnior (1978), certain osmophilic yeasts, when present in honey, multiply as moisture increases, facilitating the fermentation process. These microorganisms are present in the body of bees, in nectar, in the soil, and in honey extraction and storage areas.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae) submitted to a dehumidification process

Carvalho

Sodré

Fonseca

et al. 2009

An. Acad. Bras. Ciênc.

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This study was conducted to evaluate the effect of a dehumidification process on the physicochemical and sensory characteristics of stingless-bee honey. Melipona scutellaris and M. quadrifasciata honey samples were submitted to a dehumidification process and to physicochemical (reducing sugars, apparent sucrose, moisture, diastatic activity, hydroxymethylfurfural, ash, pH, acidity, and electric conductivity) and sensory evaluations (fluidity, color, aroma, crystallization, flavor, and acceptability). The results indicated that the dehumidification process does not interfere with honey quality and acceptability.

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Honey

Cited by 264 publications

References 128 publications

Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

DETERMINATION of SHELF LIFE of CHASTE TREE (Vitex agnus castus) and PINE HONEYDEW (Marchalina hellenica) HONEYS

Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae) submitted to a dehumidification process

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