The aim of this review is to describe the chemical characteristics of compounds present in
honey, their stability when heated or stored for long periods of time and the parameters of …

Honey is synthesized from flower nectar and it is famous for its tremendous therapeutic
potential since ancient times. Many factors influence the basic properties of honey including …

Honeydew honey has differentiated chemical and physicochemical characteristics besides
potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In …

Honey is a nutritious natural sweetener from honey bee-collected nectar from a variety of
flowers. The health benefits and high value of honey, however, have motivated fraudulent …

Honey is a natural sweetening agent widely used in food products and as a daily diet
ingredient, but it also has medicinal properties. An increase in the demand for honey has …

Honey is a pure product for which the addition of any other substance is prohibited by
international regulations. Therefore, it is necessary to develop reliable analytical methods to …

Honey from different botanical and geographical origins differ significantly in their market
value due to their quality, flavor or health benefits. However, the high value of honey and …

Honey is usually adulterated by cheaper, commercially available sugar syrups with similar
chemical composition. Adulterated honeys are frequently marked as natural and are valued …

In this study, changes in various states of water in apple cubes were assessed using low-
field nuclear magnetic resonance (LF-NMR) during microwave vacuum drying. Apple cubes …

Highlights•MRI and NMR are non-destructive techniques that can be used to evaluate food
quality.•Recent developments have resolved the limitations of using NMR/MRI in food …