Honey
Mostrando 1-12 de 387 artigos, teses e dissertações.
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1. Honey of Tetragonisca angustula from Southwestern Bahia: Influence of Seasonality on the Physicochemical Profile and Glioma Cell Inhibitory Effect
This study aims to analyze Tetragonisca angustula honey from southwestern Bahia for its physicochemical characteristics, phenolic compounds and glioma cell inhibitory effect, in samples from different periods of the year, dry (DP) and rainy (RP) period. The analyses showed that samples obtained in the DP and RP are statistically different for the physicochem
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. Physicochemical, bioactive properties and antioxidant of Apis mellifera L. honey from western Paraná, Southern Brazil
Abstract The Southern region of Brazil is known for its floral diversity, presenting great potential for bee products such as honey, pollen, propolis and royal jelly. In this study, 67 honey samples provided by beekeepers from 14 municipalities of western Paraná were evaluated. Physicochemical parameters, bioactive compounds and antioxidant activity were an
Food Sci. Technol. Publicado em: 2021-06
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3. Total phenolic acids and flavonoid contents determination in Yemeni honey of various floral sources: Folin-Ciocalteu and spectrophotometric approach
Abstract Twenty-nine Yemeni honey samples were analyzed to determine total phenolic and flavonoid contents using Folin-Ciocalteu and spectrophotometric technique. These tested honey samples were collected from different regions corresponding to various floral species: jujube, cactus and multifloral plants. Folin-Ciocalteu method was adopted for the analysis
Food Sci. Technol. Publicado em: 2020-12
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4. Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)
Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elabor
Food Sci. Technol. Publicado em: 2020-12
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5. Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
Abstract Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, gener
Food Sci. Technol. Publicado em: 2020-12
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6. Honey sample collection methods influence pollen composition in determining true nectar-foraging bee plants
ABSTRACT This study investigated the suitability of honey sample collection methods for determining the botanical origin of honey through palynological analysis. We used three methods to collect honey samples in three different modes viz. extracted honey using a honey extractor, squeezed honey and pipetted honey (collected by micropipette/dropper from honey
Acta Bot. Bras.. Publicado em: 2020-09
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7. Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys
Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods
Food Sci. Technol. Publicado em: 2020-09
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8. Monitoring and risk assessment due to presence of metals and pesticides residues in honey samples from the major honey producing forest belts and different brands
Abstract Honey is consumed worldwide because of its nutritional, therapeutic and medicinal purposes. Generally it is perceived that honey reaches its consumer in pure form however this is not always true as contaminants can end up in honey. Thus this study was designed to check the presence of contaminants in honey samples. For this purpose 52 samples were c
Food Sci. Technol. Publicado em: 2020-06
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9. Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law
Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in orde
Food Sci. Technol. Publicado em: 2020-06
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10. Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production
Abstract Honey must supplementation is necessary for mead production due to the deficiency in nitrogen materials in this feedstock, despite its high fermentative sugar content. The nitrogen limitation can halt or slow fermentation and lead to the production of unpleasant sensorial compounds, such as sulfur derivatives. The yeast JP14, a Saccharomyces cerevis
Food Sci. Technol. Publicado em: 2020-06
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11. Correlação de parâmetros biométricos e produtivos em colônias deMelipona scutelaris
ABSTRACT The objective of this research was to estimate the correlations between the biometric and reproductive parameters of Melipona scutelaris. Four collections were performed with 30-day intervals, consisting of the evaluation of each colony, considering the following parameters: honey pot size and volume (HPS and VHP), estimated honey production (EHP),
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-04
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12. DETERMINAÇÃO DE MULTIRRESÍDUOS DE AGROTÓXICOS EM MÉIS PRODUZIDOS NA REGIÃO DO TRIÂNGULO MINEIRO POR UHPLC-MS/MS
Excessive use of pesticides can lead to the accumulation of residues in different parts of plants, endangering various species and contaminating foods. Honey can be used as an indicator of agricultural contamination and pre-mature bee mortality by pesticides. However, to quantify pesticide residues in honey, high sensitivity analytical methodologies are requ
Quím. Nova. Publicado em: 2020-03