Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: Algerian honey; anti-inflammatory; antimicrobial; antioxidant; antioxidant activity; authentication; autumn heather honey; Babors Kabylia; bacterial pathogen; bioactivity; biogeographical origin; Biology, life sciences; botanical origin; characterization; chemical analysis; commercial honey; diatoms; entomological origin; Erica manipuliflora Salisb; floral origins; functional food; gas chromatography-mass spectrometry; high resolution mass spectrometry; honey; honeydew; hydrogen peroxide; light stable isotope mass spectrometry; linear discriminant analysis; liquid chromatography; Mathematics and Science; melissopalynology; mitochondrial DNA; modified partial least squares; multivariate analysis; n/a; NADH dehydrogenase 2; NF-κB; NIR; Nrf-2; nuclear magnetic resonance; optimization; PCA; PCR; phenolic profile; physicochemical parameters; pine honey; pollen; polyphenols; principal component analysis; principal components analysis; quality control; quality parameters; quality standard; Reference, Information and Interdisciplinary subjects; Research and information: general; response surface methodology; safflower (Carthamus tinctorius L.) honey; sensorial properties; sensory evaluation; Silicoflagellata; solid-phase microextraction; spores; tandem mass spectrometry; total phenolic content; ultra-high performance liquid chromatography; volatiles

Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory chara...