crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 172360

Journal

Authors: Matković, Domagoj; Marković, Ksenija; Hruškar, Mirjana; Vahčić, Nada
Title: Quality of Croatian Honey
( Quality of Croatian Honey )
Source: 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Book of Abstracts / Karlović, Damir ; Mrša, Vladimir ; Lelas, Vesna ; Šušković, Jagoda ; Colić Barić, Irena ; Delaš, Ivančica (ed). - Zagreb : EURO-V.A.L. d.o.o. , 2004. 82-82.
Meeting: 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Opatija, Hrvatska, 17-20.10. 2004.
Keywords: honey; physico-chemical parameters
( honey; physico-chemical parameters )
Abstract:
Honey samples that are available commercially, differ in quality on acount of various factors like geographical, seasonal and processing conditions, floral source, packaging and storage period. The aim of this study was to determine physico-chemical parameters of 61 honey samples of 7 different types (acacias, flowers, sages, limes, chestnuts, meadow and mountains meadow), collected from different areas of Republic of Croatia. Typical quality parameters (water, total reducing sugars, sucrose, insoluble solids and ash content, acidity, hydroxymethylfurfural and diastase activity) were measured. It was found that water content was between 13.9-18.6%, total reducing sugars 64.0-77.0%, sucrose 0.2-13.0%, insoluble solids 0.00-0.06%, ash content 0.07-0.50% and acidity between 6.1-35.0 mmol/kg. Content of hydroxymethylfurfural varied from 0.36-52.42 mg/kg and diastase activity from 7.38-34.72 DN.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: Domestic peer-review
Project / theme: 0058018
Original language: eng
Category: Znanstveni
Research fields:
Food processing technology



  Print version   za tiskati


upomoc
foot_4