Quality characteristics of honey: a review

Pavlova, Tatjana and Stamatovska, Viktorija and Kalevska, Tatjana and Dimov, Ivan and Nakov, Gjore (2018) Quality characteristics of honey: a review. In: 58-th ANNUAL SCIENTIFIC CONFERENCE of Angel Kanchev University of Ruse and Union of Scientists – Ruse Conference with international interes,Proceedings of University of Ruse, Biotechnologies and food technologies,57(10.2), 02 – 03 Nov 2018, Razgrad, Bulgaria.

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Honey is a sweet natural product, which is produced by bees generally from the nectar of flowers and sweet deposits from plants. It is a complex mixture that contains nutrients and bioactive compounds such as carbohydrates (primarily fructose and glucose), enzymes, proteins, amino acids, organic acids, minerals, vitamins, aromatic substances, polyphenols, pigments, beeswax, and pollen that contribute to its color, smell and flavor. The composition and quality of honey is variable and it depends mainly on the botanical source of nectar from which it is obtained, but also depend on the geographic location, seasonal and climatic conditions, processing type and storage. Due to its special composition, honey is a functional food, which is consumed for its effects on human health, with antibacterial, antioxidant, anti- inflammatory and antimicrobial properties, as well as wound and sunburn healing effects. Honey is used in pure form after little or minimal processing as liquid, crystals or other types. The uses of honey as food include flavourant and sweetener in honey cookies, dairy products and fruit juices, as well as industrial production of beverages by mixing with alcohol. In this review, the physical properties and nutritive chemical composition thoroughly reviewed to underscore the quality of honey.

Item Type: Conference or Workshop Item (Poster)
Subjects: Scientific Fields (Frascati) > Natural sciences > Chemical sciences
Scientific Fields (Frascati) > Natural sciences > Other natural sciences
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Prof. d-r. Viktorija Stamatovska
Date Deposited: 16 Mar 2020 09:01
Last Modified: 16 Mar 2020 09:01
URI: https://eprints.uklo.edu.mk/id/eprint/4193

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