About: Detection of Foreign Enzyme Addition into the Adulterated Honey

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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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Natural honey contains several enzymes, which are produced by bees (salivary secretion) and some are found in the nectar or pollen. The most important enzymes are amylases, invertases, glusidases, catalases, fosfatases and other. The activity of diastase (?-, ß-, ?-amylase) is the important quality parameter of honey, according to the Directive 2001/110/CE the diastase activity (diastase number) must not be less than or equal to 8, for some kinds of honey also higher or equal to 3 (in these cases the HMF must not be higher than 15 mg/kg). Diastase is used as a marker to evaluate the freshness or the heat damage of honey. When honey is adulterated by addition of inverted sucrose or hydrolysed starch namely high fructose corn syrup (HFCS), than such dilution of honey leads to the reduction of diastase number. Such adulteration can be masked by addition of foreign amylases, e.g. bakery mould amylases. Recently several suspect samples of honey with inconsistent diastase number were found in Natural honey contains several enzymes, which are produced by bees (salivary secretion) and some are found in the nectar or pollen. The most important enzymes are amylases, invertases, glusidases, catalases, fosfatases and other. The activity of diastase (?-, ß-, ?-amylase) is the important quality parameter of honey, according to the Directive 2001/110/CE the diastase activity (diastase number) must not be less than or equal to 8, for some kinds of honey also higher or equal to 3 (in these cases the HMF must not be higher than 15 mg/kg). Diastase is used as a marker to evaluate the freshness or the heat damage of honey. When honey is adulterated by addition of inverted sucrose or hydrolysed starch namely high fructose corn syrup (HFCS), than such dilution of honey leads to the reduction of diastase number. Such adulteration can be masked by addition of foreign amylases, e.g. bakery mould amylases. Recently several suspect samples of honey with inconsistent diastase number were found in (en)
Title	Detection of Foreign Enzyme Addition into the Adulterated Honey Detection of Foreign Enzyme Addition into the Adulterated Honey (en)
skos:prefLabel	Detection of Foreign Enzyme Addition into the Adulterated Honey Detection of Foreign Enzyme Addition into the Adulterated Honey (en)
skos:notation	RIV/60461373:22330/09:00022391!RIV10-MZE-22330___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QI91B283), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	27
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Voldřich, Michal Čížková, Helena Cuhra, Petr
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
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	309780
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022391
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	honey; diastase; foreign enzyme addition; authenticity (en)
http://linked.open.../riv/klicoveSlovo	authenticity diastase foreign enzyme addition honey
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[1746AFB69131]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	N
http://linked.open...iv/tvurceVysledku	Voldřich, Michal Cuhra, Petr Rajchl, Aleš Čížková, Helena
http://linked.open...ain/vavai/riv/wos	000269005600088
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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