Your browser doesn't support javascript.
loading
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering
Maieves, Helayne Aparecida; Züge, Luana Carolina Bosmuler; Teixeira, Gerson Lopes; Cámara, Montaña; Ribani, Rosemary Hoffmann; Sánchez-Mata, María Cortes.
Afiliação
  • Maieves, Helayne Aparecida; Complutense University of Madrid. Department of Nutrition and Food Science. Madrid. ES
  • Züge, Luana Carolina Bosmuler; Federal University of Paraná. Graduate Program of Food Engineering. Curitiba. BR
  • Teixeira, Gerson Lopes; Federal University of Santa Catarina. Department of Food Science and Technology. Florianópolis. BR
  • Cámara, Montaña; Complutense University of Madrid. Department of Nutrition and Food Science. Madrid. ES
  • Ribani, Rosemary Hoffmann; Federal University of Paraná. Graduate Program of Food Engineering. Curitiba. BR
  • Sánchez-Mata, María Cortes; Complutense University of Madrid. Department of Nutrition and Food Science. Madrid. ES
Braz. arch. biol. technol ; 63: e20190743, 2020. tab, graf
Article em En | LILACS | ID: biblio-1132233
Biblioteca responsável: BR1.1
ABSTRACT
Abstract Monofloral honeys are high-added-value food, a reason for constant cases of fraud. This study investigated Brazilian monofloral honeys from Hovenia dulcis flowering produced by Apis mellifera and Tetragonisca angustula bees. Chemical, physicochemical, rheological, and melissopalynological analysis were assessed. Properties such as moisture, pH, ashes, total acidity, total available carbohydrate, and soluble sugars of all analyzed honey samples agreed with the established by the legislation. All the honey samples were satisfactorily fitted by both Ostwald-de Waele and Casson rheological models revealing homogenous products, mostly presenting pseudoplastic character. The melissopalynology confirmed the presence of H. dulcis pollen in the MH samples; however, some honeys did not show >45% pollen of H. dulcis, thus revealing mislabeling cases. Continuous evaluation of honey is necessary, once this is a valuable food frequently involved in frauds, hence causing problems to consumers.
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Assunto principal: Mel País/Região como assunto: America do sul / Brasil Idioma: En Revista: Braz. arch. biol. technol Assunto da revista: BIOLOGIA Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil / Espanha País de publicação: Brasil
Texto completo
Adicionar na Minha BVS
Imprimir
XML
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Assunto principal: Mel País/Região como assunto: America do sul / Brasil Idioma: En Revista: Braz. arch. biol. technol Assunto da revista: BIOLOGIA Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil / Espanha País de publicação: Brasil