About: Effect of processing on reducing power of honeys

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	About thirty Czech honey and mead samples of various floral sources were characterized by the presence of electrochemically active compounds. Median value of total electrochemical activity in honeys corresponded to 1.7 % of BHA. The highest activity was found in unifloral buckwheat and milk thistle (Silybum marianum) honeys. Darker honeydew were significantly higher in reducing activity than nectar honeys only when the buckwheat and milk thistle samples were excluded. During mead production and storage, no significant changes in the levels of honey-derived antioxidants were observed; however, the activity can increase due to the addition of spices or hops. Changes in composition and concentration of reducing substances during thermal treatment (70-200 °C) were investigated for selected honeys both in models and meals. The heating increased the total reducing activity both in model systems by factors of 1.2-14 and, in honey roast pork, by 30-40 % in comparison with the roast pork recipe without honey. About thirty Czech honey and mead samples of various floral sources were characterized by the presence of electrochemically active compounds. Median value of total electrochemical activity in honeys corresponded to 1.7 % of BHA. The highest activity was found in unifloral buckwheat and milk thistle (Silybum marianum) honeys. Darker honeydew were significantly higher in reducing activity than nectar honeys only when the buckwheat and milk thistle samples were excluded. During mead production and storage, no significant changes in the levels of honey-derived antioxidants were observed; however, the activity can increase due to the addition of spices or hops. Changes in composition and concentration of reducing substances during thermal treatment (70-200 °C) were investigated for selected honeys both in models and meals. The heating increased the total reducing activity both in model systems by factors of 1.2-14 and, in honey roast pork, by 30-40 % in comparison with the roast pork recipe without honey. (en)
Title	Effect of processing on reducing power of honeys Effect of processing on reducing power of honeys (en)
skos:prefLabel	Effect of processing on reducing power of honeys Effect of processing on reducing power of honeys (en)
skos:notation	RIV/60461373:22330/09:00022362!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(OC 125), Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Velíšek, Jan Cejpek, Karel
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	312229
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022362
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	free radicals; antioxidants; honey; buckwheat; milk thistle; Maillard reaction (en)
http://linked.open.../riv/klicoveSlovo	free radicals Maillard reaction milk thistle antioxidants buckwheat honey
http://linked.open...ontrolniKodProRIV	[CEEE67FB2431]
http://linked.open...v/mistoKonaniAkce	Copenhagen, Denmark
http://linked.open...i/riv/mistoVydani	Copenhagen
http://linked.open...i/riv/nazevZdroje	Proceedings EuroFoodChem XV - Food for the future - the contribution of chemistry to improvement of food quality
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	http://linked.opendata.cz/resource/domain/vavai/projekt/OC%20125
http://linked.open...UplatneniVysledku	2009
http://linked.open...iv/tvurceVysledku	Cejpek, Karel Velíšek, Jan Hánová, M.
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2009-07-05 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	University of Copenhagen
https://schema.org/isbn	978-87-993033-5-9
http://localhost/t...ganizacniJednotka	22330

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