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 …

Chalkbrood is a fungal disease of honey bee brood caused by Ascosphaera apis. This
disease is now found throughout the world, and there are indications that chalkbrood …

Honey is a natural sweet substance produced by honey bees, from the nectars of plant
flowers and honey dew. The present study aimed to evaluate physicochemical …

Many of the present official honey analysis methods and thus also the regulatory norms
based on them, are outdated and need revision (1). A Commission was formed in 1990 to …

Honey is a bee‐derived, supersaturated solution composed mainly of fructose and glucose,
and containing proteins and amino acids, vitamins, enzymes, minerals, and other minor …

The physicochemical characteristics, antioxidant properties and botanical discrimination
according to the organic acid content in Malaysian stingless bee honey were investigated …

This study investigated some chemical, physical and sensorial properties of honey jelly
candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 …

Industrial treatments of commercial honeys during extraction and storage affect the quality of
honey. One of the most common treatments in the honey industry is thermal treatment which …

The paper presents the results of microwave irradiation and conventional heating of honey.
These two kinds of thermal treatment result in the formation of 5-hydroxymethyl-2-furfural …

This article examined the effect of geographical (different climate conditions) and floral
origins on some quality parameters of honey including the activity of diastase enzyme …