Pavlova, Tatjana and Stamatovska, Viktorija and Kalevska, Tatjana and Dimov, Ivan and Nakov, Gjore (2018) QUALITY CHARACTERISTICS OF HONEY: A REVIEW. PROCEEDINGS OF UNIVERSITY OF RUSE, 57 (10.2). pp. 31-37.
Full text not available from this repository.Abstract
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.
Keywords: Honey, Quality, Nutritive chemical composition, Physical properties.
| Item Type: | Article |
|---|---|
| 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: | Mr Jordan Martinovski |
| Date Deposited: | 02 Sep 2023 06:04 |
| Last Modified: | 02 Sep 2023 06:04 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/8786 |
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