اثر قند اینورت برروی بعضی از خواص عسل

References

Abu Tarboush, H. M., Al-Kahtani, H. A., & Elsarrag, M. S. A. (1993).

Floral-type identification and quality evaluation of some honey

types. Food Chemistry, 46, 13–17.

 

Al-Khalifa, A. S., & Al-Arify, I. A. (1999). Physicochemical characreistics

and pollen spectrum of some Saudi honeys. Food Chemistry,

67, 21–25.

 

Anam, O. O., & Dart, R. K. (1995). Influence of metal ions in

hydroxymethylfurfurtal formation in honey. Analytical Proceedings

Including Analytical Communications, 32, 515–517.

 

Anupama, D., Bhat, K. K., & Sapna, V. K. (2003). Sensory and

physico-chemical properties of commercial samples of honey. Food

Research International, 36, 183–191.

 

AOAC (1995). Official methods of analysis (16th ed.). Washington, DC:

Association of Official Analytical Chemists.

 

 

AOAC (1990). In K. Helrich (Ed.), Official methods of analysis (15th

ed.). Arlington, VA: Association of Official Analytical Chemists,

Inc.

 

ASTM (1973). Establishing conditions for laboratory sensory

evaluation of foods and beverages (Vol. E 480-73, pp. 301–

308). In 1980 Annual book of ASTM standards, Part 46: end use

 

and consumer products. Philadelphia, PA: American Standard

Testing Materials.

 

Azeredo, L. D. A. C., Azeredo, M. A. A., De Souza, S. R., & Dutra, V.

M. L. (2003). Protein contents and physicochemical properties in

honey samples of Apis mellifera of different floral origins. Food

Chemistry, 80, 249–254.

 

Barth, O. M. (1989). O polen no mel brasileino (pp. 1–180). Grafica

Luxor.

 

Bath, P. K., & Singh, N. (1999). A comparison between Helianthus

annuus and Eucalyptus lanceolatus honey.

 

Bhandari, B., D_arcy, B., & Chow, S. (1999). Rheology of selected

Australian honets. Journal of Food Engineering, 41, 65–68.

 

Bradford, M. M. (1976). Rapid and sensitive method for quantification

of microgram quanties of protein utilizing the principle dye

binding. Analytical Biochemistry, 72, 248–254.

 

Carpenter, R. P., Lyon, D. H., & Hasdell, T. A. (2000). Guidelines for

sensory analysis in food product development and quality control

(2nd ed.). Gaithersburg, MD: Aspen Publishers, Inc..

 

Codex Standard for Honey (1981). European Regional Standard 12.

Conti, E. M. (2000). Lazio region (central Italy) honeys: a survey of

mineral content and typical quality parameters. Food Control, 11,

459–463.

 

Donner, L. W. (1977). The sugars of honey – a review. Journal of the

Science of Food and Agriculture, 28, 443–456.

 

Table 4

Sensorial evaluation results of honey samplesa

Colour Odour Taste Consistency

Natural

Honey

 

SSH 5.86 پ} 1,215b 5.43 پ} 1.813b 6.57 پ} 0.976ab 5.43 پ} 1.27c

ISSH 4.57 پ} 1.397c 5.14 پ} 2.27b 6.43 پ} 1.90b 6.14 پ} 1.68b

Mean values followed by different letters in the same column are significantly

different (p < 0.05).

a Mean } SD.

Table 3

Microbiological analyses of honey samples

Microorganisms

(cfu/g · 103)

Honey type

Natural

honey

Saccharose

syrup honey

(SSH)

Inverted

saccharose

syrup honey

(ISSH)

Total bacteria 2 1 8

Moulds–Yeasts 3 35 3

Coliform bacteria –a 0.1 –