Honey is a natural domestic sweet food material and a chemically diverse superfluous
product of nectar acquired from flowers. Owing to the presence of higher amounts of …

In ancient Greece, people said that “honey is the Food of the Gods”, and they were right.
They believed that honey fell from the sky, with the morning dew, on the flowers and leaves …

Honey adulteration, where a range of sugar syrups is used to increase bulk volume, is a
common problem that has significant negative impacts on the honey industry, both …

Honey crystallization is a common occurrence, while the underlying mechanisms are not
clear. Here we evaluated natural crystallization and induced crystallization of honey. By …

The aim of this study was to evaluate and compare the effect of antibiotic and pesticide
residues on the physicochemical properties of unifloral and multifloral honey. The mineral …

Thermal liquefaction is a conventional method used by beekeepers to liquefy crystallized
honey. However, an abusive use of heat may affect its quality, chemical composition and …

This work studied water state of honey during crystallization, obtained statically and
dynamically, by differential scanning calorimetry (DSC), water activity (aw) assessment and …

Crystallization of glucose is a natural process that could occur in honey due to several
reasons and glucose is one of them. In this study, a non-conventional TD-NMR pulse …

The aim of the present study was to investigate the main physical and structural properties of
honey during static and dynamic induced crystallization. For this aim, three honey samples …

Induced crystallization is carried out by adding fine crystals to the liquid honey in order to
increase the rate of the process and to obtain a uniform and stable product. The aim of this …