Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43880235" target="_blank" >RIV/62157124:16270/22:43880235 - isvavai.cz</a>
Alternative codes found
RIV/00216305:26210/22:PU147593 RIV/60461373:22330/22:43925346 RIV/60460709:41210/22:92589
Result on the web
<a href="https://doi.org/10.17221/213/2021-CJFS" target="_blank" >https://doi.org/10.17221/213/2021-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/213/2021-CJFS" target="_blank" >10.17221/213/2021-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Nine-year statistics of Czech honey carbohydrate profiles in the Czech Republic
Original language description
Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological properties of honey. A total of 5 987 samples of natural honeys originating from the Czech Republic and harvested during a period of nine consecutive years were analysed to research their carbohydrate content, sum of fructose and glucose (Fru + Glc), fructose and glucose ratio (Fru/Gk), and electrical conductivity (Ec). Monosaccharides, melezitose (Mel), and Ec varied according to the source of nectar or honeydew. Sucrose (Suc) content was low 0.87 +/- 1.26 g (100 g)(-1) and did not exceed 15 g (100 g)(-1).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40101 - Agriculture
Result continuities
Project
<a href="/en/project/QK1920344" target="_blank" >QK1920344: Assessment of honey authenticity by pollen grain analysis.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
40
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
85-92
UT code for WoS article
000792766700002
EID of the result in the Scopus database
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