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 …

Honey is a by-product of flower nectar and the upper aero-digestive tract of the honey bee,
which is concentrated through a dehydration process inside the bee hive. Honey has a very …

Due to the variation of botanical origin honey differs in appearance, sensory perception and
composition. The main nutritional and health relevant components are carbohydrates …

Honey samples from the seven most common honey types in Slovenia were screened for
total phenolic content by the modified Folin–Ciocalteu method, for potential antioxidant …

Beekeeping has been widely promoted in many countries as a major contributor to rural
development. Honey is a sweet and viscous liquid which has sweetness due to the …

Honey mainly consists of sugars and water. Apart from sugars, honey also contains several
vitamins, especially B complex and vitamin C, together with a lot of minerals. Some of the …

Volatile organic compounds (VOCs) in honey are obtained from diverse biosynthetic
pathways and extracted by using various methods associated with varying degrees of …

Palm oil from the mesocarp of the oil palm fruit is the most produced vegetable oil in the
world. There is a widespread speculation that palm oil is being adulterated for the sole …

The phenolic acid and flavonoid contents of Malaysian Tualang, Gelam, and Borneo tropical
honeys were compared to those of Manuka honey. Ferric reducing/antioxidant power assay …

The aim of the study was to use hemp flour for the production of bread and to determine their
impact on selected chemical, texture, organoleptic characteristics, the color of the crumb …