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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F11%3A43870648%21RIV12-MSM-16270___
rdf:type
n4:Vysledek skos:Concept
dcterms: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.
dcterms:title
Impact of microwave heating on hydroxymethylfurfural content in Czech honeys Impact of microwave heating on hydroxymethylfurfural content in Czech honeys
skos:prefLabel
Impact of microwave heating on hydroxymethylfurfural content in Czech honeys Impact of microwave heating on hydroxymethylfurfural content in Czech honeys
skos:notation
RIV/62157124:16270/11:43870648!RIV12-MSM-16270___
n4:predkladatel
n5:orjk%3A16270
n3:aktivita
n19:Z
n3:aktivity
Z(MSM6215712402)
n3:cisloPeriodika
4
n3:dodaniDat
n16:2012
n3:domaciTvurceVysledku
n13:4148797 n13:5739446 n13:4339495 n13:3806669
n3:druhVysledku
n7:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
203689
n3:idVysledku
RIV/62157124:16270/11:43870648
n3:jazykVysledku
n15:eng
n3:klicovaSlova
microwave heating; HMF; hydroxymethylfurfural; honey
n3:klicoveSlovo
n10:microwave%20heating n10:honey n10:HMF n10:hydroxymethylfurfural
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[1AE3E733D34D]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n9:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n16:2011
n3:svazekPeriodika
29
n3:tvurceVysledku
Dračková, Michaela Vorlová, Lenka Borkovcová, Ivana Bartáková, Klára
n3:wos
000294387800005
n3:zamer
n17:MSM6215712402
s:issn
1212-1800
s:numberOfPages
9
n12:organizacniJednotka
16270