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Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties

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...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
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
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Acceso en liña:ONIX_20220706_9783036545073_116
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ONIX_20220706_9783036545073_116

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