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rdf:type
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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)
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Title
| - Detection of Foreign Enzyme Addition into the Adulterated Honey
- Detection of Foreign Enzyme Addition into the Adulterated Honey (en)
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skos:prefLabel
| - Detection of Foreign Enzyme Addition into the Adulterated Honey
- Detection of Foreign Enzyme Addition into the Adulterated Honey (en)
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skos:notation
| - RIV/60461373:22330/09:00022391!RIV10-MZE-22330___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
| - P(QI91B283), Z(MSM6046137305)
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/09:00022391
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - honey; diastase; foreign enzyme addition; authenticity (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Voldřich, Michal
- Cuhra, Petr
- Rajchl, Aleš
- Čížková, Helena
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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