Effect of Inverted Saccharose on Some Properties of Honey

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dc.contributor.authorÖzcan, Musa
dc.contributor.authorArslan, Derya
dc.contributor.authorCeylan, Durmuş Ali
dc.date.accessioned2020-03-26T17:03:24Z
dc.date.available2020-03-26T17:03:24Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, three groups of honey [natural honey; honey produced by the supplementary feeding of bees with saccharose syrup (SSH) and heat and acid (88 degrees C, 2 h; 0.1% HCl) treated saccharose syrup honey (ISSH)] were produced and physicochemical (water content, pH, free acidity, ash, HMF, diastase activity, sucrose, protein and viscosity), microbiological and sensory properties of these honeys were determined. Also, mineral contents of the honeys were measured. Moisture and ash contents of SSH were higher, acidity level was lower than those of other honeys. The mineral content of natural honey was higher than that of the others, except for Pb and Zn. Diastase activity of ISSH was below the standard limit and HMF content of this honey was high, but not exceeding the limit. Supplementary feeding of honey bees with inverted (acid and heat treatment) saccharose yielded a honey which had a higher HMF content and a lower diastase activity, moisture content and free acidity than natural honey or SSH.en_US
dc.identifier.citationCeylan, D. A., Arslan, D., Özcan, M., (2006). Effect of Inverted Saccharose on Some Properties of Honey. Food Chemistry, (99), 24-29. Doi:10.1016/j.foodchem.2005.07.009
dc.identifier.doi10.1016/j.foodchem.2005.07.009en_US
dc.identifier.endpage29en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage24en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2005.07.009
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20446
dc.identifier.volume99en_US
dc.identifier.wosWOS:000237484400005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Musa
dc.institutionauthorArslan, Derya
dc.institutionauthorCeylan, Durmuş Ali
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectfeedingen_US
dc.subjectsaccharoseen_US
dc.subjectinversionen_US
dc.subjecthoneyen_US
dc.subjectpropertiesen_US
dc.titleEffect of Inverted Saccharose on Some Properties of Honeyen_US
dc.typeArticleen_US

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