SCIENCE@home

Overview on physical properties and biochemical composition of honey

No author metadata is attached to this paper.

Published 2021 in International Journal of Biosciences

ABSTRACT

Honey is a sweet and viscous liquid, made by honey bees. The biochemical nature of honey depends on different organic and inorganic compounds. The honey is commonly acidic which prevents it from adulteration and inhibits the growth of microbes. The low water content of honey also inhibits the growth of bacteria and fungi. The sweet taste of honey is due to the presence of carbohydrates i.e. different monosaccharides and disaccharides. Besides the presence of different sugars honey contains a low amount of fat, vitamins, minerals, organic acids, polyphenols, flavonoids and antioxidants. Presents review describes the research work of different authors from the world, working on the biochemical nature of different honey samples. They described the acidic nature, ash content, moisture content, total sugars, flavonoids, polyphenols, antioxidants, vitamins and mineral contents of honey from different regions of the world.

PUBLICATION RECORD

CITATION MAP

EXTRACTION MAP

CLAIMS

  • No claims are published for this paper.

CONCEPTS

  • No concepts are published for this paper.

REFERENCES

Showing 1-31 of 31 references · Page 1 of 1

CITED BY

  • No citing papers are available for this paper.

Showing 0-0 of 0 citing papers · Page 1 of 1