Honey's authenticity is a major concern for producers and consumers, and this prompts
research into reliable methods to determine the source of honey (botanical and …

Stingless bee honey (SLBH) has a high moisture content, making it more prone to
fermentation and leading to honey spoilage. Dehydration of SLBH after harvest is needed to …

Green honey is exclusively available on the island of Banggi in Sabah, and its uniqueness
sees the commodity being sold at a high market price. Therefore, green honey is prone to …

Honey is a natural sweetener constituted by numerous macro-and micronutrients.
Carbohydrates are the most representative, with glucose and fructose being the most …

This study investigates how storage conditions (temperature and duration) may affect the
physicochemical parameters, especially free acidity (FA), of Talh honey originating from …

The current study investigated the effect of different thermal and non-thermal procedures for
the estimation of the optimum conditions of treatment of different honey types (erica, cotton …

Honey is a sweet, naturally occurring substance produced from living parts of flowers. 1
Honey is a popular sweet substance used in several products such as bakery items, meats …

The chemical composition and quality of honey depend on the floral and geographical
origin, extraction techniques, and storage, resulting in a unique product for each area …

Since, time immemorial, the hive product honey is considered as a symbol of prosperity and
sanctity. It is an easily digestible food stuff containing a range of nutritionally important …

Persistent organic pollutants (POPs) such as polycyclic aromatic hydrocarbons (PAHs) and
polychlorinated biphenyls (PCBs) accumulate in the food chain due to their physical and …