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References [1] Al-Mamary M., Al-Meeri A., Al-Habori M., Antioxidant activities and total phenolics of different types of honey, Nutrition Research 22, 2002, 1041–1047. [2] Mandal M.D., Mandal S., Honey: Its medicinal property and antibacterial activity, Asian Pacific Journal of Tropical Biomedicine 1, 2011, 154–160. [3] Council Directive 2001/110/EC of 20 December 2001 relating to honey. Official Journal of the European Communities, http://www.ihc-platform.net/honeydirective2001.pdf (access: 23.05.2017). [4] Persano Oddo L., Baldi E., Accorti M., Diastatic

-9 March 2005. pp. 56-57. Bratkowski J., Wilde J., Miećkowska A. (2008) Wymagania konsumentów stawiane gospodarstwom pasiecznym prowadzącym sprzedaż bezpośrednią miodu. Biuletyn Naukowy Uniwersytetu Warmińsko- Mazurskiego w Olsztynie 29: 47-53. Burlando F. (1978) The therapeutic effect of honey burns. Minerva Dermatologica 113: 699-706. Dany-Mazeau M., Pontard G. (1992) Honey on the wound. Krankenpflege (Frankfurt am Main, Germany) 46: 6-10. Efem S. E. E. (1988) Clinical observations on the wound healing properties of honey. British Journal of Surgery 75: 679

References Abd Elhamid, A.M. & Abou-Shaara, H.F. (2016) - Producing clover and cotton creamed honey under cooling conditions and potential use as feeding to honey bee colonies. J. Apic., 31:59-64. Acton, J.C. & Saffle, R.L. (1971) - Stability of oil-in-water emulsions. 2. effect of oils phase volume, stability test, viscosity, type of oil and protein additives. J. Food Sci., 36:1118-1120. AOAC (1990) - Food composition, additives and natural contaminants. In Helrich, K. (Eds). Official methods of analysis. USA: Association of official analytical chemists

Introduction The natural properties of honey are considered to be influential on its microorganism content. The primary source of honey contamination by microorganisms is the initial occurrence of moulds, yeasts, and bacterial spores originating from sources when the nectar is being harvested, stored, and matured. These primary sources are pollen and the digestive tract of the honey bee. A high concentration of sugars and substances like gluconic acid and hydrogen peroxide suppress the growth of vegetative forms of bacteria ( 2 , 12 , 17 ). Clostridium spp

REFERENCES Addi, A., Wakjira, K., Bezabih, A., & Kalbessa, E. (2014). Honeybee forages of Ethiopia. Addis Ababa: United Printers . Anklam, E. (1998). A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 63 (4), 549-562. DOI: 10.1016/S0308-8146(98)00057-0 Bareke, T., & Addi, A. (2018). Honeybee Flora Resources of Guji Zone, Ethiopia. Journal of Biology, Agriculture and Healthcare, 8 (21), 1-9. Chauhan, M.S., & Trivedi, A. (2011). Pollen Analysis of honey from Lucknow District, Uttar Pradesh. Journal of

REFERENCES 1. Al-Waili, N. S. Haq, A., 2004: Effect of honey on antibody production against thymus-dependent and thymus-independent antigens in primary and secondary immune responses. J. Med. Food , 7, 491—494. 2. Beňová, K., Dvořák, P., Tomko, M., Falis, M., 2016: Artificial environmental radionuclides in Europe and methods of lowering their foodstuff contamination—a review. Acta Veterinaria Brno , 85, 1, 105—112. DOI: 10.2754/avb201685010105. 3. Borawska, M. H., Kapala, J., Hukalovicz, K., Markiewicz, R., 2000: Radioactivity of honeybee honey. Bull

honeybee, Apis mellifera adansoni, in the humid semi-deciduous forest environment of Ghana. J Sci Tech 23(1): 16-25. Ahmad K.J., Razzaq A., Abbasi K.H., Shafiq M., Saleem M., Arshadullah M., 2013 - Thymol as control agent of mites (Varroa destructor) on honeybees (Apis mellifera). Pak J Agri Res 26 (4): 316-320. Alghoson N.I., 2004 - Bees and honey plants in Saudi Arabia. Alobeikan Library, Riyadh, Saudi Arabia, 184 pp. (In Arabic). Anita M., Sivaram V., Jayaramappa K.V., 2012 - Influence of bee attractants on pollination and yield parameters in Guava (Psidium guajava L

References 1. Adenekan M.O., Amusa N.A., Lawal A.O., Okpeze V.E.: Physico-chemical and microbiological properties of honey samples obtained from Ibadan. J Microbiol Antimicrob 2010, 2, 100-104. 2. Bogdanov S.: Contaminants of bee products. Apidologie 2006, 17, 1-18. 3. Carvalho C.M., Meirinho S., Estevinho M.L.F., Choupina A.: Yeast species associated with honey: different identification methods. Arch Zootec 2010, 59, 103-113. 4. Ceausi C., Togoe I., Tudor L., Furnaris F.: The evaluation of microbiological quality of some bee honey sorts. Bull UASVM Vet Med 2009

REFERENCES Delmas, C., Vidon, D.J.M., & Sebald, M. (1994). Survey of honey for Clostridium botulinum spores in Eastern France. Food Microbiology, 11 , 515-518. DOI: https://doi.org/10.1006/fmic.1994.1058 Finola, M.S., Lasagno, M.C., & Marioli, J.M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food Chem istry, 100 , 1649-1653. DOI: https://doi.org/10.1016/j.foodchem.2005.12.046 Gilmore, D., Link, L., & Fell, R. (2010). Analysis of bacterial pathogens in Virginia honeys. Science of Bee Culture ; 2 , 11-14. Gunes

References Attard E. (2013) A rapid microtitre plate Folin-Ciocalteu method for the assessment of polyphenols. Central European Journal of Biology 8(1): 48-53. Avallone R., Plessi M., Baraldi M., Monzani A. (1997) Determination of Chemical Composition of Carob (Ceratonia siliqua): Protein, Fat, Carbohydrates, and Tannins. Journal of Food Composition and Analysis 10(2): 166-172. Beretta G., Granata P., Ferrero M., Orioli M., Maffei Facino R. (2005) Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and