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Effect of Honey a Natural Sweetener with Several Medicinal Properties on the Attributes of a Frozen Dessert Containing the Probiotic Lactobacillus acidophilus  [PDF]
Abigail Greenbaum, Kayanush J. Aryana
Open Journal of Medical Microbiology (OJMM) , 2013, DOI: 10.4236/ojmm.2013.32015
Abstract: Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.
Traditional Mead “Bessoudioury” from Senegal: Process and Characterization  [PDF]
Oumar Ibn Khatab Cisse, Bou Ndiaye, Papa Guedel Faye, Nicolas Cyrille Ayessou, Mathieu Gueye, Mady Cisse, Codou Mar Diop
Food and Nutrition Sciences (FNS) , 2018, DOI: 10.4236/fns.2018.912103
Abstract: Mead is a beverage obtained by alcoholic fermentation of honey, with an ethanol content of 8% to 18% by volume. In Africa, mead manufacturing methods rely on heating honey and adding extracts of fruits, herbs or spices. “Bessoudioury” mead is then prepared according to the traditional process of the Bassari and Bedick peoples of Kedougou (Senegal). This work on “Bessoudioury” aims to describe and characterize the manufacturing processes. It was also to evaluate the chemical and microbiological characteristics. The study focused on three Kedougou production sites. The manufacturing process of “Bessoudioury” includes a honey heating, a formulation step by adding wine of either Borassus aethiopicum Mart. or Elaeis guineensis. This step is followed by a fermentation’s one during two days. Wine is considered as the essential sources of yeasts for the production of alcohol. “Bessoudioury” has an ethanol content of 8% (v/v). Moulds and Streptococcus were not detected in this mead. According to its polyphenols content, this mead has a nutritional interest, but the process deserves to be reviewed to preserve nutrients.
Factors That Affect Consumption Patterns and Market Demands for Honey in the Kingdom of Saudi Arabia  [PDF]
Sobhy Ismaiel, Safar Al Kahtani, Nuru Adgaba, Ahmed A. Al-Ghamdi, Abdu Zulail
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.517186
Abstract: Despite the significant annual consumption of honey in Saudi Arabia, information gaps remain with regard to the marketing and market structure of honey along the value chain. This study analyzed the major factors that influenced the consumption, expenditure patterns, and demand of honey in Saudi Arabia. This study forecasted the near-future expected market demands for honey in Saudi Arabia by collecting and analyzing the primary data using questionnaires. A total of 331 respondents from representative regions and large cities were randomly selected and interviewed. The data were analyzed using qualitative and quantitative methods as well as appropriate econometric models. Respondents characterized honey quality using organoleptic words, and these characterizations varied based on the relative significance of perception parameters. Taste, aroma, physical state, and color had aggregated average scores of 4.58, 4.44, 3.54, and 3.28, respectively. In addition to the above parameters, honey source, brand name, and confidence in the producers influenced its perceived quality. The major outlets for honey in Saudi Arabia included producers, specialized honey stores, and auction markets in major cities during the harvesting seasons. Medication, food, and sweetening were the major motivations for buying honey in the Saudi market, with aggregate scores of 4.52, 3.71, and 1.52, respectively. Significant honey price variations were observed within and among different honeys and packaging volumes; this finding might be due to factors such as botanical and geographical origins, package volume size economics (i.e., bulk purchases), honey variety blending, brand names, and producer policies. The average price of locally produced honey was approximately $73 per kg, which is 10 times more than the average price of honey in the US and the EU. The estimated consumption/income elasticity was 0.27. These results suggest that honey is a basic commodity in Saudi Arabia. Based on econometric model forecasts, the Saudi market demand for honey is expected to reach approximately 29,784 tons in 2025.
Antimicrobial Effect of Honey from the Arabian Gulf Region against Bacterial Isolates from Pus and Wound Swabs  [PDF]
Nihar Dash, Debadatta Panigrahi, Mansour Al-Zarouni
Advances in Microbiology (AiM) , 2016, DOI: 10.4236/aim.2016.610073
Abstract: Of the many beneficial effects attributed to honey, its antimicrobial properties have drawn considerable interest. Five types of natural honey originating from three countries but available in the local markets in UAE were randomly selected. The antibacterial activity of the honey types was tested against bacterial reference strains as well as 21 bacterial isolates obtained from pus and wound swabs from patients. All the five types of honey showed antibacterial activity, however, there were differences in the antibacterial efficacy of the different honey types. All the strains of Staphylococcus aureus (reference, clinical and methicillin-resistant) exhibited better susceptibilities contrast to the gram-negative isolates including Escherichia coli and Pseudomonas aeruginosa when tested against all different honey types. The findings from this study indicate that the antibacterial activity of locally available honey varies depending on their provenance. Further work is needed to identify factors which determine the antimicrobial efficacy of these different honey types. Their antibacterial activity can be explored for the treatment of wound infections in patients.
Determination of streptomycin residues in honey
Monica Cristina Cara,,Gheorghita Simion,,Mirabela Panfiloiu
Medicamentul Veterinar , 2011,
Abstract: Honey was the first sweet substance used in human food as a precursor sugar cane or beet. Honey production by bees is a complex process of transformation, from harvesting and ending with a striking honeycomb cells. Immediately after extraction, honey is always clear and liquid. This is due to the high content of fructose, which makes some items, such as locust always remain liquid. If the glucose is higher than that of fructose, honey will crystallize at temperatures below 18°C. Honey is easily susceptible to heat, so they should be stored at room temperature. Bees, like all living organisms, can become ill with various diseases. These, by mortality that occur among individuals of the colony, thereby reducing the number of bees and beefamilies are emptied and become unproductive. In many cases, it appears significant damage resulting in large losses for beekeepers. Prevention, detection and treatment of diseases with antibiotics is an extremely important factor in ensuring the health of bee.
Nerelerde Uretilen Ballar Deli Cikabilir?
Abdulkadir GUNDUZ,Suleyman TUREDI
Turkish Journal of Emergency Medicine , 2009,
Abstract: Letter to the Editor
The Effects of Sex Allele Homozygote Phenomenon on the Performance and Honey Bee Production
Abolfazl Asadi Dizaji,H. Moeni,N. Maheri Sis
Research Journal of Biological Sciences , 2008,
Abstract: Since the homozygote of sex alleles or inbreeding has a great role in the different characteristics of honey bees colony`s like the production of honey, this phenomena has been considered in Mianeh. In order to do this 5% of modern hives were chosen and considered in this area. According to the given method by Rotner. The cells which were free of brood were recorded and considered as index of inbreeding. Also the honey production was measured by weighting the hives. Inbreeding studies showed no significant differences between several of Mianeh so that the percent inbreeding was 9.22, 10.93 and 23.48 for Kandowan, Torkmanchai and Kaghazkonan, respectively. The total mean value in Mianeh was estimated as 15.05%. Mean honey production per hive was 11.9 kg. According to this study there were significant negative relationship between inbreeding and honey production (r = -0.57).
Antibacterial Activities of Different Brands of Unifloral Honey Available at the Northern Region of Bangladesh
M. Ibrahim Khalil,Md. Abdul Motallib,A. S. M. Anisuzzaman,Zakia Sultana Sathi
Journal of Medical Sciences , 2001,
Abstract: The antibacterial activities of five different brands of unifloral honey from the Northern region of Bangladesh were investigated. The honeys were from Litchi (Litchi shinensis), Kadom (Anthocephalus cadmba), Til (Seasamum indicum), Plum (Zizyphus mauritiana) and Mustard (Brassica campestris) flowers. It was found that the tested unifloral honeys showed a significant antibacterial activity against the wound infecting and enteric pathogens. Among them honey from Mustard flower was more active.
Determination of Amitraz in the Honey Samples by Dispersive Liquid-Liquid Microextraction Followed by Gas Chromatography—Flame Ionization Detection  [PDF]
Mostafa Bashiri-Juybari, Ali Mehdinia, Ali Jabbari, Yadollah Yamini
American Journal of Analytical Chemistry (AJAC) , 2011, DOI: 10.4236/ajac.2011.25072
Abstract: Dispersive liquid-liquid microextraction (DLLME) followed by gas chromatography–flame ionization detection (GC-FID), as a simple, rapid and efficient method, was developed for the determination of amitraz in honey samples. This method involves the use of an appropriate mixture of the extraction and disperser solvents for the formation of a cloudy solution in 5.0 mL aqueous sample containing amitraz. After extraction, phase separation was performed by centrifugation and the concentrated amitraz in the sedimented phase was determined by gas chromatography—flame ionization detection (GC-FID). Some important parameters such as the type and volume of extraction and disperser solvents, and the effect of pH and salt on the extraction recovery of amitraz were investigated. Under the optimum conditions (13 µL of carbon tetrachloride as an extraction solvent, 1 mL of acetonitrile as a disperser solvent, no salt addition and pH 6) preconcentration factor and the extraction recovery were 955 and 95.5%, respectively. The linear range was 0.01 - 1.0 mg?kg–1 and the limit of detection was 0.0015 mg?kg–1. The relative standard deviation (RSD, n = 4) for 0.1 mg?kg–1 of amitraz was 3.2%. The recoveries of amitraz from honey samples at the spiking levels of 0.1 mg?kg-1 were 78.8 and 98.2%. The results indicated that DLLME is an efficient technique for the extraction of amitraz in honey samples.
Cytoprotectivity of the natural honey against the toxic effects of Doxorubicin in mice  [PDF]
Madgida A. Ganash, Muhammad I. Mujallid, Ali A. Al-Robai, Ayoub A. Bazzaz
Advances in Bioscience and Biotechnology (ABB) , 2014, DOI: 10.4236/abb.2014.53032

The protectivity of the natural honey has been assessed against the toxicity of Doxorubicin (DOX) in liver tissues of 106 male Albino mice Mus musculus strain weighing 37 ± 3 gm. The body and liver weights, morphological behavior changes, liver function and pathological effects on liver were recorded. Toxicity study of DOX showed that the LD50 and LD were 20 and 30 mg/Kg, respectively. Intra-peritoneal (i.p.) injection of DOX induced significant (p ≤ 0.01-0.001) pathological changes in the health, i.e. general weakness, a few morphological changes associated with bleedings, ulceration of skin, hair loss, dimorphism of limbs and bosselation. Daily ingestion of natural honey for seven weeks has led to significant (p ≤ 0.01-0.001) improvement of these symptoms which appeared as increases in both body and liver weights in comparison with control animals. The natural honey had enhanced the function of liver in treated animals with DOX + honey and reduced the pathological effects of DOX on the above morphological symptoms as well as in the hepatocytes. It is concluded that the ingestion of natural honey has a protective potency against the toxic effects of DOX.

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