Evaluation of factors affecting crystallization of disparate se of multi-flower honey samples.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900219" target="_blank" >RIV/60461373:22330/15:43900219 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of factors affecting crystallization of disparate se of multi-flower honey samples.

Popis výsledku v původním jazyce

. Honey crystallization is considered to be a natural process during its maturing and an indicator of natural honey composition. However, consumer evaluation of honey crystallization is usually negative. Crystallization depends on honey composition and it is influenced by methods and conditions of honey processing and storage (mechanical and thermal treatment). The aim of this work was to identify and evaluate general factors which can affect crystallization of blend multi-flower honeys (a disparate setof samples). The following qualitative parameters were determined: a content of 5-hydroxymethylfurfural, furfural, glucose and fructose, water and diastase activity, moisture and an absolute pollen count. A degree of honey sample crystallization was assessed by a sensory analysis. Effects of the various qualitative parameters on the crystallization degree were statistically evaluated. The honey crystallization degree was found to be a qualitative parameter positively correlated with the

Název v anglickém jazyce

Evaluation of factors affecting crystallization of disparate se of multi-flower honey samples.

Popis výsledku anglicky

. Honey crystallization is considered to be a natural process during its maturing and an indicator of natural honey composition. However, consumer evaluation of honey crystallization is usually negative. Crystallization depends on honey composition and it is influenced by methods and conditions of honey processing and storage (mechanical and thermal treatment). The aim of this work was to identify and evaluate general factors which can affect crystallization of blend multi-flower honeys (a disparate setof samples). The following qualitative parameters were determined: a content of 5-hydroxymethylfurfural, furfural, glucose and fructose, water and diastase activity, moisture and an absolute pollen count. A degree of honey sample crystallization was assessed by a sensory analysis. Effects of the various qualitative parameters on the crystallization degree were statistically evaluated. The honey crystallization degree was found to be a qualitative parameter positively correlated with the

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Agronomy Research

ISSN

1406-894X

e-ISSN

—

Svazek periodika

13

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

EE - Estonská republika

Počet stran výsledku

12

Strana od-do

1215-1226

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—