About: Impact of microwave heating on hydroxymethylfurfural content in Czech honeys

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	As far as honey is concerned, microwave oven heating finds its use especially for crystallised honey reliquefying. We focused on monitoring the changes in hydroxymethylfurfural content which is an indicator of heat damage done to honey, among others. Microwave honey heating was carried out in four degrees of microwave power levels over seven variously long time periods. In total, 22 analysed honey samples came directly from bee-keepers from the Czech Republic from the 2004 and 2006 harvests. Hydroxymethylfurfural content was determined by HPLC method using a liquid chromatograph Alliance 2695 with a PDA detector 2996. We obtained relatively interesting results: despote the honey having reached relatively high temperature levels (80-90°C) at the highest power levels and the longest time periods, there was no gradual significant increase in hydroxymethylfurfural content which could be expected at conventional heating. On the other hand, hydroxymethylfurfural content varied in the course of heating of the individual samples, which is a very interesting result. A significant role was played also by the botanic origin of the honeys because the course of the changes in hydroxymethylfurfural content due to microwave heating was not the same in all honeys analysed. As far as honey is concerned, microwave oven heating finds its use especially for crystallised honey reliquefying. We focused on monitoring the changes in hydroxymethylfurfural content which is an indicator of heat damage done to honey, among others. Microwave honey heating was carried out in four degrees of microwave power levels over seven variously long time periods. In total, 22 analysed honey samples came directly from bee-keepers from the Czech Republic from the 2004 and 2006 harvests. Hydroxymethylfurfural content was determined by HPLC method using a liquid chromatograph Alliance 2695 with a PDA detector 2996. We obtained relatively interesting results: despote the honey having reached relatively high temperature levels (80-90°C) at the highest power levels and the longest time periods, there was no gradual significant increase in hydroxymethylfurfural content which could be expected at conventional heating. On the other hand, hydroxymethylfurfural content varied in the course of heating of the individual samples, which is a very interesting result. A significant role was played also by the botanic origin of the honeys because the course of the changes in hydroxymethylfurfural content due to microwave heating was not the same in all honeys analysed. (en)
Title	Impact of microwave heating on hydroxymethylfurfural content in Czech honeys Impact of microwave heating on hydroxymethylfurfural content in Czech honeys (en)
skos:prefLabel	Impact of microwave heating on hydroxymethylfurfural content in Czech honeys Impact of microwave heating on hydroxymethylfurfural content in Czech honeys (en)
skos:notation	RIV/62157124:16270/11:43870648!RIV12-MSM-16270___
http://linked.open...avai/predkladatel	Fakulta veterinární hygieny a ekologie
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Borkovcová, Ivana Vorlová, Lenka Dračková, Michaela Bartáková, Klára
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	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	203689
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/11:43870648
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	microwave heating; HMF; hydroxymethylfurfural; honey (en)
http://linked.open.../riv/klicoveSlovo	microwave heating HMF honey hydroxymethylfurfural
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[1AE3E733D34D]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	29
http://linked.open...iv/tvurceVysledku	Borkovcová, Ivana Dračková, Michaela Vorlová, Lenka Bartáková, Klára
http://linked.open...ain/vavai/riv/wos	000294387800005
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	1212-1800
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	16270
is http://linked.open...avai/riv/vysledek of	Impact of microwave heating on hydroxymethylfurfural content in Czech honeys Impact of microwave heating on hydroxymethylfurfural content in Czech honeys

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