Characterization of honey produced in Venezuela

被引：93

作者：

de Rodríguez, GO ^{[1
]}

de Ferrer, BS ^{[1
]}

Ferrer, A ^{[1
]}

Rodríguez, B ^{[1
]}

机构：

[1] Univ Zulia, Fac Ciencias, Dept Quim, Lab Alimentos, Maracaibo, Venezuela

来源：

FOOD CHEMISTRY | 2004年 / 84卷 / 04期

关键词：

multifloral honey; sugars; Zulia; Venezuela;

D O I：

10.1016/S0308-8146(02)00517-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To evaluate the quality of honey produced in Zulia State (Venezuela), moisture content, ash, acidity, pH, diastase activity, 5(hydroxymethyl)-2-furaldehyde, nitrogen and carbohydrate composition were analysed. Sampling was carried out during dry and rainy seasons in three regions, directly from the honey comb. These samples were found to meet all major national and international honey specifications. (C) 2002 Published by Elsevier Ltd.

引用

页码：499 / 502

页数：4

共 28 条

[1] FLORA-TYPE IDENTIFICATION AND QUALITY EVALUATION OF SOME HONEY TYPES [J].

ABUTARBOUSH, HM ;

ALKAHTANI, HA ;

ELSARRAGE, MS .

FOOD CHEMISTRY, 1993, 46 (01) :13-17

[2] Physicochemical attributes and pollen spectrum of Portuguese heather honeys [J].

Andrade, PB ;

Amaral, MT ;

Isabel, P ;

Carvalho, JCMF ;

Seabra, RM ;

da Cunha, AP .

FOOD CHEMISTRY, 1999, 66 (04) :503-510

[3] A review of the analytical methods to determine the geographical and botanical origin of honey [J].

Anklam, E .

FOOD CHEMISTRY, 1998, 63 (04) :549-562

[4] Sugar profiles and conductivity of stingless bee honeys from Venezuela [J].

Bogdanov, S ;

Vit, P ;

Kilchenmann, V .

APIDOLOGIE, 1996, 27 (06) :445-450

[5]

*COD HON STAND, 1986, PROP DRAFT COD STAND

[6] Determination of non-volatile compounds of different botanical origin Brazilian honeys [J].

Costa, LSM ;

Albuquerque, MLS ;

Trugo, LC ;

Quinteiro, LMC ;

Barth, OM ;

Ribeiro, M ;

De Maria, CAB .

FOOD CHEMISTRY, 1999, 65 (03) :347-352

[7]

*COV COM VEN NORM, 1984, 213684 COV COM VEN N

[8]

*COV COM VEN NORM, 1984, 219184 COV COM VEN N

[9]

ELSHERBINY GA, 1979, J FOOD SCI, V7, P69

[10] Valorization of the honeys from the Molise region through physico-chemical, organoleptic and nutritional assessment [J].

Esti, M ;

Panfili, G ;

Marconi, E ;

Trivisonno, MC .

FOOD CHEMISTRY, 1997, 58 (1-2) :125-128

← 1 2 3 →