Physico-Chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

@inproceedings{Nayik2015PhysicoChemicalEM,
  title={Physico-Chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach},
  author={Gulzar Ahmad Nayik and Vikas Nanda},
  year={2015}
}
Honey, the wonderfully rich golden liquid is the miraculous product of honey bees and a naturally delicious alternative to sugar. Chemically, honey is mostly dominated by sugars in the form of fructose and glucose (70–80%), water (10–20%) and other minor constituents such as organic acids (gluconic acid, acetic acid), mineral salts (potassium, calcium, sodium, phosphorus etc.), vitamins (ascorbic acid, niacin), proteins, enzymes (invertase, glucose oxidase, catalase, phosphatases), volatile… CONTINUE READING

References

Publications referenced by this paper.
SHOWING 1-10 OF 46 REFERENCES

Effect of storage and processing temperature on honey quality

  • S. H. Hasan
  • J. Babylon Univ. Pure Appl. Sci.,
  • 2013

Differen- tiation of blossom honey and honeydew honey

  • O. Escuredo, M. Fernandez-Gonzalez, S. M. Carmen
  • Northwest Spain. Agriculture.,
  • 2012

Similar Papers

Loading similar papers…