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1

Changes in the composition and properties of buckwheat honey during storage

100%
Rybak-Chmielewska H., Szczesna T.
Pszczelnicze Zeszyty Naukowe
|
1998
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tom 42
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nr 2
2
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Influence of temperature and water content on the rheological properties of Polish honeys

84%
Bakier S.
Polish Journal of Food and Nutrition Sciences
|
2007
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tom 57
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nr 2[A]
17-23
The study was aimed at investigating rheological properties of Polish honeys. In particular, the influence of water content and temperature on honey viscosity was analysed. The measurements were conducted within a wide temperature range from 260 K to 330 K. The water mass fraction in all the investigated honeys was 0.146-0.20 g/g. The rheological measurements were carried out using both cone and plate viscometer and the Searle-type system. The shear rates used were in the range of γ˙ ∈ 〈0.1667; 437.4〉 s-1. In the liquid state all the investigated honeys manifested the properties of a Newtonian fluid. It was found out that the temperature was the parameter that had the most significant effect on honey viscosity. An exponential dependence between honey viscosity and temperature and water content was determined. Making use of multiple regression it was possible to create a mathematical model to describe honey viscosity in the function of temperature and water content. The model took the following form: μ = 1.27 · 1022 ·exp(–38.363W – 0.1398T). The obtained dependence was verified based on the data found in literature on the subject.
3
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Phenolic content and antioxidant activity of different types of Polish honey - A short report

51%
Wilczynska A.
Polish Journal of Food and Nutrition Sciences
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2010
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tom 60
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nr 4
Thirty two samples of different types of Polish honeys were investigated in order to assess their total phenolic content by Folin-Ciocalteau method and their potential antioxidant activity by 1,1 diphenyl-2-picrylhydrazyl (DPPH) and ABTS methods. Results of the study showed that the total phenolic content and antioxidant activity differed widely among different honey types. The highest phenolic content and antioxidant activity had dark honeys, while the lowest antioxidant activity and phenolic content were found in pale honeys. Statistical analysis showed that the total phenolic content of honey was correlated with its antioxidant activity.
4

Microbiological quality of Polish honey

51%
Rozanska H.
Bulletin of the Veterinary Institute in Puławy
|
2011
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tom 55
|
nr 3
Two hundred and forty-five samples of honey representing different botanical types were microbiologically tested for total number of aerobic bacteria, Salmonella sp., anaerobic bacteria, yeasts, and moulds. The samples presented different level of microbiological contamination. Total number of aerobic bacteria varied from 1.0 x 10¹ cfu/g to 7.5 x 10⁴ cfu/g. Salmonella sp. was not detected in any of the 25 g samples. Anaerobic spore forming bacteria were detected in 14.3% to 36.4% of samples, depending on the type of honey. Number of yeasts and moulds was low and only sporadically exceed 1.0 x 10² cfu/g.
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