Physico-chemical characteristics of some Bulgarian honeys
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2023-09-19 11:08
SM ISO690:2012
OBRESHKOV, Ivan. Physico-chemical characteristics of some Bulgarian honeys. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.2, pp. 268-272. ISBN 978-9975-87-428-1.
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Dublin Core
Modern Technologies in the Food Industry
Vol.2, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Physico-chemical characteristics of some Bulgarian honeys


Pag. 268-272

Obreshkov Ivan
 
University of Food Technologies
 
Disponibil în IBN: 5 octombrie 2020


Rezumat

Eight honey samples from Bulgaria with different geographical and botanical origin have been studied in terms of their quality characteristics and element composition. The moisture, determined by a moisture analyzer was found to be 19.0 g 100g-1 at maximum. The ash content was quantified by incineration in a muffle furnace varied from 0.23 to 0.89 g 100g-1. The protein, carbon and nitrogen were defined by combustion at 949 oC TruSpec CN. The protein in honey was found to be between 0.17 and 0.40 %, where as carbon exceeded 19 %, and nitrogen was not more than 638 mg kg-1. In addition, another four macroelements i.e. potassium, sodium, phosphorus, and magnesium, were quantified. The most abundant appeared to be potassium achieving values of 1044 mg kg-1, followed in almost all samples by sodium, phosphorus and magnesium. In three samples magnesium was not detected. From the microelements, zinc was quantified (0.6÷4.9 ppm).

Cuvinte-cheie
honey, quality evaluation, minerals, Protein