Attributes | Values |
---|
rdf:type
| |
Description
| - Dynamika tvorby hydroxymethylfurfuralu v medu (cs)
- Hydroxymethylfurfural (HMF 5-hydroxymethyl-2-furankarbaldehyd) ranks among the substances with mutagenic activity. However, in light of health hazard, the opinions on its possible cytotoxic, genotoxic and carcinogenic effects are not unified. However, it is obvious that being able to enter other reactions, this highly reactive compound can make the nutritional value of honey lower by the degradation of its unstable components. The HMF content in fresh honey is very low, almost reaching zero. However, it grows up during the heating or storage processes. Considering all the facts mentioned above, the content of HMF makes an important parameter in the evaluation of honey quality. In this study the HMF content in honey using HPLC method was determined. The samples of honeys were obtained directly from Czech beekeepers from the harvest of 2003. The concentration of HMF we determined in fresh samples and than after storage for 8 months. The samples were stored by three ways: at room temperature in the ligh
- Hydroxymethylfurfural (HMF 5-hydroxymethyl-2-furankarbaldehyd) ranks among the substances with mutagenic activity. However, in light of health hazard, the opinions on its possible cytotoxic, genotoxic and carcinogenic effects are not unified. However, it is obvious that being able to enter other reactions, this highly reactive compound can make the nutritional value of honey lower by the degradation of its unstable components. The HMF content in fresh honey is very low, almost reaching zero. However, it grows up during the heating or storage processes. Considering all the facts mentioned above, the content of HMF makes an important parameter in the evaluation of honey quality. In this study the HMF content in honey using HPLC method was determined. The samples of honeys were obtained directly from Czech beekeepers from the harvest of 2003. The concentration of HMF we determined in fresh samples and than after storage for 8 months. The samples were stored by three ways: at room temperature in the ligh (en)
|
Title
| - Dynamic of hydroxymethylfurfural formation in honey
- Dynamic of hydroxymethylfurfural formation in honey (en)
- Dynamika tvorby hydroxymethylfurfuralu v medu (cs)
|
skos:prefLabel
| - Dynamic of hydroxymethylfurfural formation in honey
- Dynamic of hydroxymethylfurfural formation in honey (en)
- Dynamika tvorby hydroxymethylfurfuralu v medu (cs)
|
skos:notation
| - RIV/62157124:16270/04:00000191!RIV/2005/MSM/162705/N
|
http://linked.open.../vavai/riv/strany
| |
http://linked.open...avai/riv/aktivita
| |
http://linked.open...avai/riv/aktivity
| |
http://linked.open...vai/riv/dodaniDat
| |
http://linked.open...aciTvurceVysledku
| |
http://linked.open.../riv/druhVysledku
| |
http://linked.open...iv/duvernostUdaju
| |
http://linked.open...titaPredkladatele
| |
http://linked.open...dnocenehoVysledku
| |
http://linked.open...ai/riv/idVysledku
| - RIV/62157124:16270/04:00000191
|
http://linked.open...riv/jazykVysledku
| |
http://linked.open.../riv/klicovaSlova
| |
http://linked.open.../riv/klicoveSlovo
| |
http://linked.open...ontrolniKodProRIV
| |
http://linked.open...v/mistoKonaniAkce
| |
http://linked.open...i/riv/mistoVydani
| |
http://linked.open...i/riv/nazevZdroje
| - Risk factors of food chain IV
|
http://linked.open...in/vavai/riv/obor
| |
http://linked.open...ichTvurcuVysledku
| |
http://linked.open...cetTvurcuVysledku
| |
http://linked.open...UplatneniVysledku
| |
http://linked.open...iv/tvurceVysledku
| - Borkovcová, I.
- Kalábová, Klára
- Vorlová, L.
|
http://linked.open...vavai/riv/typAkce
| |
http://linked.open.../riv/zahajeniAkce
| |
http://linked.open...n/vavai/riv/zamer
| |
number of pages
| |
http://purl.org/ne...btex#hasPublisher
| - Slovenská poľnohospodárska univerzita v Nitre
|
https://schema.org/isbn
| |
http://localhost/t...ganizacniJednotka
| |