Global increase in demand for food supply has resulted in surplus generation of wastes.
What was once considered wastes, has now become a resource. Studies were carried out …

Honey crystallization is a common occurrence, while the underlying mechanisms are not
clear. Here we evaluated natural crystallization and induced crystallization of honey. By …

This study was conducted to determine the characteristic properties of Turkish pine honey,
which is an important honeydew honey. The geographical classification of the honey was …

Honey presents exceptionally favorable conditions for a non-enzymatic glycation of proteins
or Maillard reaction (MR), which is a complex network of chemical reactions which is favored …

This research explores the crystallization process of honey during storage with a focus on its
dissolution dynamics and essential characteristics. The investigation includes the …

The efficiency of extracts with antioxidant properties of plum pulp, black tea and green tea
leaves was evaluated, analyzing the induction periods (IP) and rate constants (k) at 110° C …

Honey is a natural product made by honeybees, its composition depends on factors such as
climate, soil and plant source. In this study, the nutritional parameters, phenolic composition …

Pot-honey is a highly valuable product obtained by stingless bees that commonly
predominate in tropical habitats and constitutes an interesting alternative to the typical …

BACKGROUND Although the main method for authentication of monofloral honey is pollen
analysis, other classification approaches have been also applied. However, the majority of …

Chocolate is considered as both caloric and functional food. Its nutritional properties may be
improved by addition of fiber; however, this may reduce polyphenols content. The aim of this …