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Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
honeywine yeast sensory profile
2015/7/28
The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by me...
Changes of antioxidant activity in honey after heat treatment
heating phenolic compounds ferric reducing antioxidant power (FRAP) 1,1-diphenyl-2-picrylhydrazyl (DPPH)
2014/2/24
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods ?FRAP (ferric ...
Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
bifidobacteria fermenttive acivity fermented soymilk acacia honey chestnut honey inhibitory effect
2014/2/25
The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of h...
Detection of Foreign Enzyme Addition into the Adulterated Honey
falsification honey diastase number Schade amylase addition
2014/3/10
Natural honey contains several enzymes, which are produced by bees (salivary secretion) and some are found in the nectar or pollen. The most important enzymes are amylases, invertases, glusidases, cat...
Antioxidant Activities and Total Phenolics of Acacia Honey
antioxidant activity honey phenolics physicochemical parameters
2014/3/10
The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical...