Valorization of the honeys from the Molise region through physico-chemical, organoleptic and nutritional assessment

被引：37

作者：

Esti, M

Panfili, G

Marconi, E

Trivisonno, MC

机构：

[1] DISTAAM, Dipto. Sci. Tecnologie Agro-A., Univ. degli Studi del Molise, 86100, Campobasso

来源：

FOOD CHEMISTRY | 1997年 / 58卷 / 1-2期

关键词：

D O I：

10.1016/S0308-8146(96)00228-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Physico-chemical and organoleptic assessment of 55 honey samples and the honey nutritional information and labelling are reported in order to highlight the merits of honey produced in the Molise region. Data showed that all the samples' analytical parameters were in conformity with the limits set by the Italian legal regulations. The high values of coefficient of variation for HMF, diastase activity and total acidity indicated that there were qualitative differences in the samples due to the non uniform distribution of the correct beekeeping techniques in the region. Interesting relationships were found between some of the parameters analysed. In addition, an example of nutritional information and labelling in conformity with the EEC regulation is provided. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：125 / 128

页数：4

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