Honey is a highly consumed natural product, not only for its taste and nutritional value, but
also for its health benefits. Owing to characteristics that are essentially or exclusively related …

The increasing concerns toward the quality and health of food products have necessitated
accurate and precise analytical methods in order to guarantee the quality of food. It is …

Honey is an extract of floral and secretions from a variety of bees. Some honey
manufactures adulterate pure honey with industrial sugar, chemicals, and water either …

In this study, the physicochemical properties of the Harenna forest honey were
characterised. The Harenna forest honey moisture, reducing sugar, sucrose, water insoluble …

The aim of this study was to review methods of honey testing in the assessment of its quality
and authenticity. The quality of honey, like other food products, is multidimensional. This …

Authentication of food products is of great concern in the context of food safety and quality. In
recent years, interest in honey authenticity in relation with botanical or geographical origin …

Background and aim Honey has been recognized worldwide for its antioxidant, anti-tumor,
anti-inflammatory and antimicrobial properties. Among them, the antifungal properties …

In the present study, sensory and physicochemical properties of raw honey samples
originating from different floral sources of India were investigated. Sensory analysis was …

Honey in Traditional and Modern Medicine Page 1 Traditional Herbal Medicines for Modern
Times Honey in Traditional and Modern Medicine Edited by Laïd Boukraâ Page 2 Honey in …

Confirmation of the authenticity or adulteration detection is a difficult, laborious and costly
process. The aim of this study was to construct a honey botanical origin classification model …