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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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • 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