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1 – 10 of over 2000
Article
Publication date: 18 April 2009

Muharrem Ergun and Nazan Ergun

A major challenge facing the fresh‐cut industry is maintaining and preserving the quality of minimally processed or fresh‐cut produce. A low temperature regime, although…

1682

Abstract

Purpose

A major challenge facing the fresh‐cut industry is maintaining and preserving the quality of minimally processed or fresh‐cut produce. A low temperature regime, although insufficient, has been the main method of overcoming this challenge so far. Thus, methods preserving the quality and extending the shell life of minimally processed or fresh‐cut produce are needed. This paper seeks to propose that honey could be used to preserve the fresh‐like quality of minimally processed pomegranate arils and extend their shelf life.

Design/methodology/approach

Manually extracted pomegranate arils were treated with water as control, 10 or 20 per cent diluted honey solution each for five minutes, then held at 4°C for ten days. Changes in organoleptic and visual quality, softening, soluble solids content, pH, absorbance at 446 and 510nm, and total aerobic count were recorded during the ten‐day storage period.

Findings

The study found that honey solution dip treatments extended the fresh‐like quality of minimally processed arils by delaying quality loss, microbial development, and pigment changes.

Practical implications

The paper shows that honey dip treatment may be used, depending on commodity, to preserve quality and extend the shelf life of minimally processed or fresh‐cut produce in the food‐processing industry.

Originality/value

The study pays particular attention to minimally processed pomegranate arils, by adapting a potentially safe organic method, the use of honey dips.

Details

British Food Journal, vol. 111 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 March 1987

Edgar Scott Lower

Factors involved in the transformation of nectar from flowering plants into honey have been the subject of study. Honey is said to have many beneficial properties and…

Abstract

Factors involved in the transformation of nectar from flowering plants into honey have been the subject of study. Honey is said to have many beneficial properties and uses. The methods of extracting and purifying it are described, with detail about its components and some of its chemical and physical properties. The effects of storage and methods of packaging are also outlined.

Details

British Food Journal, vol. 89 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 April 1987

Edgar Scott Lower

The many sources of honey are listed, with detail abut the contents of different types. Factors influencing the crystallisation of honey, and the causes and effects of…

Abstract

The many sources of honey are listed, with detail abut the contents of different types. Factors influencing the crystallisation of honey, and the causes and effects of fermentation are given. Some uses are also described — in cosmetics, as food, and in pharmacology.

Details

British Food Journal, vol. 89 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 September 2000

M. Murphy*, C. Cowan, M. Henchion and S. O’Reilly

The ideal honey profile for 153 Irish consumers of honey was one with a thick texture, a dark golden colour, made by a small‐scale producer, at a price of IR£1.95 and…

1791

Abstract

The ideal honey profile for 153 Irish consumers of honey was one with a thick texture, a dark golden colour, made by a small‐scale producer, at a price of IR£1.95 and packaged in a 454g (1lb) plain glass jar. Least squares regression was used to estimate part worths for the conjoint analysis. Using the scale attribute as a basis for segmentation three distinct segments were identified. Market simulation experiments simulated market shares for 11 products; the ideal products for each segment (three in total), two existing mass‐produced honeys, four from small‐scale local farm producers and one from a farm producer produced on a larger scale. The first cluster was the least price sensitive, with the most important attribute being small‐scale producer source. Mass‐produced honeys had a very small market share in this segment. The second cluster was distinguished by deriving a high utility from a light‐coloured honey. Again mass‐produced honeys had the smallest market share. In the first two clusters, in addition to some of the ideal products, honey/s from small‐scale producers had high market shares. The third cluster was the most price sensitive and the mass‐produced honeys commanded their largest market share in this segment. This segment also derived the highest utility of all segments from a honey produced on a mass scale. The results show that adjusting pricing and promotional approaches could increase market share for honey producers.

Details

British Food Journal, vol. 102 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 27 March 2009

Jaganathan Saravana Kumar and Mahitosh Mandal

Characterization of honey gathered importance since it has been widely used in both medical and domestic needs. In this fast moving mechanical life, people are bound to…

Abstract

Purpose

Characterization of honey gathered importance since it has been widely used in both medical and domestic needs. In this fast moving mechanical life, people are bound to buy commercially available honey at markets. The purpose of this paper is to study the physical and thermal properties of such honey.

Design/methodology/approach

Four well‐known commercial honey samples in the Indian market were analyzed for their color, rheology and thermal properties.

Findings

Color of the samples varied from white to light amber according to United States Department of Agriculture method. Rheologies of the samples were studied between 10 and 30°C. Viscosities of samples varied from 1.31  to 96.7 Pa s according to the kind of honey and temperature of measurement. Controlled shear rate viscometry indicated the Newtonian behavior with a drop in viscosity as the temperature increases. Differential Scanning Calorimetry analysis indicated the inflection transition temperature (Tg) of the present investigation ranged between –51.40  and –30.64°C. Correlation between the Tg and the viscosity of the samples were significant.

Originality/value

There has been no report available on the Newtonian behavior of the commercial Indian honey samples. This paper will help the consumers to comprehend the standard of the honey sold in the Indian market. Distributors/manufacturers will also be aware of quality of honey, which will help further in the process development, transportation and storage.

Details

Nutrition & Food Science, vol. 39 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 22 August 2022

Christina Kleisiari, Georgios Kleftodimos and George Vlontzos

Honey is a product that has been consumed for thousands of years owing to honey's nutritional value and unique properties. This survey aimed to assess factors affecting…

Abstract

Purpose

Honey is a product that has been consumed for thousands of years owing to honey's nutritional value and unique properties. This survey aimed to assess factors affecting consumer behaviour for honey in countries of the Balkans and Western Europe, on a comparative basis.

Design/methodology/approach

The high importance of honey consumption along with findings from previous surveys on consumer behaviour are included in the introduction chapter. Based on these, and focussing on the fundamental consumer behaviour theories (stimulus-organism-response (SOR) model, theory of planned behaviour (TPB), and health belief model (HBM)), a questionnaire was designed and answered by 2,113 individuals from the Balkans and Western Europe, of which 2,088 were honey consumers. Principal component analysis (PCA) analysis was used to interpret the results.

Findings

According to the analysis, both Western Europeans and Balkans consume honey weekly, whilst only a few consume honey daily. A crucial difference between the two samples is that Western Europeans consider honey to be an expensive product, whilst Balkans considers honey's price acceptable. In general, men consume more honey than women, and households with children purchase honey more often and in more significant quantities. In conclusion, the main reason affecting European honey consumption is the health impact, which is related to therapeutic properties and high nutritional value of honey.

Originality/value

PCA results clarified the factors affecting honey consumption, whilst at the same time, consumer profiles of Balkan and Western European consumers were outlined and compared with each other, outlining a more detailed description of honey consumption in Europe.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

Book part
Publication date: 22 July 2014

Sainath Suryanarayanan and Daniel Lee Kleinman

This paper utilizes controversies over the role of a set of insecticides in mass honey bee die-offs in two different national contexts – France and the United States – in…

Abstract

This paper utilizes controversies over the role of a set of insecticides in mass honey bee die-offs in two different national contexts – France and the United States – in order to understand the science-state nexus in a comparative manner. On the one hand, the French government in 1999 and 2004 suspended the commercial use of the insecticidal products that beekeepers suspected of causing the honey bee declines. On the other hand, the US government has to date refused to heed beekeepers’ calls to limit the usage of the very same set of insecticides. We examine why the governments of France and the United States came to contrasting conclusions regarding broadly similar technoscientific issues. The divergent outcomes, we argue, are not simply the result of predetermined differences in the two states’ regulatory paradigms (with France being “precautionary,” and the United States adhering to a “sound science” approach), but are underpinned by divergent forms of beekeepers’ resistance. The paper further sheds light on non-state actors’ use of science and state to contest state (in)action by analyzing how historically influenced differences in state structures, the relational dynamics of beekeepers’ and farmers’ organizations, and the epistemic cultures of honey bee knowledge production, shaped different forms of resistance and influence in France and the United States.

Details

Fields of Knowledge: Science, Politics and Publics in the Neoliberal Age
Type: Book
ISBN: 978-1-78350-668-2

Article
Publication date: 10 May 2022

Yutaka Tashiro

The purpose of this study is to analyze the flavonoid composition and organochlorine compounds (OCs) in honey samples from different floral sources on the Ryukyu Islands…

Abstract

Purpose

The purpose of this study is to analyze the flavonoid composition and organochlorine compounds (OCs) in honey samples from different floral sources on the Ryukyu Islands of Japan, and to determine their nutritional characteristics and the risk of intaking hazardous pollutants.

Design/methodology/approach

Honey samples were collected from various regions of the Ryukyu Islands. Thirty-one samples were analyzed for six flavonoid compounds by high-performance liquid chromatography, and OCs from 14 samples were analyzed by gas chromatography. The differences in flavonoid composition among the samples from different floral sources were determined.

Findings

Honey from Bidens pilosa L. var. radiata Sch. Bip. contained high concentrations of luteolin and apigenin. One sample with polychlorinated biphenyls and two with chlordane compounds were detected in one region; however, their concentrations were lower than those for food regulations.

Originality/value

Novel chemical characteristics in Ryukyu honey, including high amounts of luteolin and apigenin from B. pilosa, were discovered, whereas low OC contamination was observed.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 13 October 2021

Maria Cecília Evangelista Vasconcelos Schiassi, Vanessa Rios de Souza, Nathila Angela Alves, Amanda Maria Teixeira Lago, Sérgio Henrique Silva, Gabriel Ribeiro Carvalho, Jaime Vilela de Resende and Fabiana Queiroz

The purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and…

Abstract

Purpose

The purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha), polyfloral (silvestre), extrafloral (sugarcane) and honeydew (bracatinga) during storage.

Design/methodology/approach

The honeys were stored at 14 °C, and the analysis of water activity, color, absorbance, rheological behavior and microscopic analysis were performed during 6 months (T0, T30, T60, T90, T120, T150 and T180 days); quantification of sugars (fructose (F) and glucose (G)), moisture (M), F/G and G/M ratio only at T0.

Findings

All honeys showed changes during storage, and sugarcane honey stood out for presenting greater crystallization, influenced by the high content of glucose and fructose. Coffee honey showed the least crystallization. The crystallization of honeys influenced the increase in water activity, Newtonian viscosity, color and absorbance. The composition of the honeys directly influenced the crystallization process during storage.

Originality/value

Crystallization is a natural process that occurs spontaneously in honey. Thus, the knowledge of the crystallization rate of honeys from different origins (botanical and geographical) during storage, is of great importance and interest for the industry, beekeepers and consumers, since each type of honey crystallizes in different ways and periods.

Details

British Food Journal, vol. 124 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 17 January 2022

Raffaele Zanchini, Simone Blanc, Liam Pippinato, Giuseppe Di Vita and Filippo Brun

As is well known, there are several aspects that characterise honey consumption and the reasons for purchasing it. Despite this, little attention has been paid to the…

Abstract

Purpose

As is well known, there are several aspects that characterise honey consumption and the reasons for purchasing it. Despite this, little attention has been paid to the drivers that move consumers towards the use of honey for its health benefits and therapeutic properties. The aim of this study is to define which drivers move the consumption of honey for its health benefits.

Design/methodology/approach

The study, conducted on 640 Italian honey consumers, applied inferential tests (Chi-square) and an econometric model (logit regression), and showed that about 66% of the respondents stated that they consume honey for its health properties.

Findings

The main drivers of honey consumption are both among the intrinsic (Colour) and extrinsic (Origin and Organic certification) attributes of the product. What also emerges is that the propensity to consume honey for health purposes is influenced by the consumer characteristics and habits, such as Age cohort, Gender, BMI and Large retail buyer. Moreover, we observed that consumption is influenced by BMI but not by lifestyle characteristics such as sport and diet.

Originality/value

This study could be a support tool for policymakers who are interested in promoting good nutrition and improving public health, since there is great interest in the functional properties of foods and the need to enhance the value of products, while at the same time ensuring consumer protection.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

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