Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties

• Kolejni autorzy: Escuredo, Olga (Redaktor), Seijo, M. Carmen (Redaktor)
• Format: Elektroniczne Rozdział
• Język: angielski
• Wydane: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Hasła przedmiotowe: Research & information: general; Biology, life sciences; honey; authentication; physicochemical parameters; PCA; characterization; Algerian honey; botanical origin; biogeographical origin; safflower (Carthamus tinctorius L.) honey; chemical analysis; anti-inflammatory; antioxidant; NF-κB; Nrf-2; hydrogen peroxide; functional food; bacterial pathogen; commercial honey; quality standard; Babors Kabylia; sensorial properties; melissopalynology; quality parameters; multivariate analysis; quality control; NIR; modified partial least squares; linear discriminant analysis; Silicoflagellata; diatoms; pollen; spores; autumn heather honey; Erica manipuliflora Salisb.; volatiles; gas chromatography-mass spectrometry; solid-phase microextraction; optimization; response surface methodology; polyphenols; phenolic profile; total phenolic content; antioxidant activity; liquid chromatography; tandem mass spectrometry; principal components analysis; light stable isotope mass spectrometry; ultra-high performance liquid chromatography; high resolution mass spectrometry; nuclear magnetic resonance; principal component analysis; floral origins; entomological origin; mitochondrial DNA; NADH dehydrogenase 2; PCR; honeydew; pine honey; sensory evaluation; bioactivity; antimicrobial; n/a
• Dostęp online: DOAB: download the publication; DOAB: description of the publication

Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory chara...