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 a natural sweetener with a complex composition. Honey features vary depending
on the botanical source and geographical origin, as well as climatic, processing and storage …

This paper is a summary of the latest literature on methods for assessing quality of natural
bee honey. The publication briefly characterizes methods recommended by the International …

Honey is a high-value, globally consumed, food product featuring a high market price strictly
related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality …

This work proposes the use of UV–Vis spectroscopy and one-class classifiers to
authenticate honey in terms of their individual and simultaneous adulterations with corn …

The sensory quality of matcha is a pivotal factor in determining consumer acceptance.
However, the human sensory panel test is difficult to popularize by virtue of professional …

In this study the possibility to discriminate authentic honeys from adulterated honeys based
on the FTIR spectra was investigated. Three types of authentic honeys (tilia, sunflower and …

Honey is an important food for man and has been used as a natural sweetener since ancient
times. It is a viscous and aromatic product made by honey bees using the nectar of flowers …

The reduction of fat absorption during deep-fat frying of battered and breaded fish balls
(BBFBs) was investigated using bamboo shoot dietary fiber (BSDF). BBFBs were prepared …

Nanoemulsions present benefits such as an increase in the bioavailability, solubility and
targeted delivery of encapsulated substances, and thus, they are a method of incorporating …