Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

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dc.authorscopusid56023809500
dc.authorscopusid54411196400
dc.authorscopusid57216176843
dc.authorscopusid54881807500
dc.authorscopusid53878618900
dc.contributor.authorKurt, A.
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorGüneş, R.
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Ömer Said
dc.date.accessioned2022-05-11T14:07:09Z
dc.date.available2022-05-11T14:07:09Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup (C), mixtures of them (AB and AC), and two additional natural sunflower honey samples coming from different geographical regions (D and E) were examined after seeding at different levels (1, 5, 10%, w/w) of crystallized honey. The physico-chemical property, FT-IR spectra, thermodynamic property (Tp and ?H), flow behavior [storage (G?) and loss (G?) modulus], and microstructural changes of the samples were investigated. According to the obtained results, natural sunflower honeys showed different visco-elastic and flow behaviors from adulterated honeys. The microstructure properties were also different and more homogeneous, and faster crystallization was detected in natural honey (A). The results of this study notably show that honey adulteration can be determined by examining honey crystallization behaviors. Therefore, it is thought that the industry will benefit from this easy and simple method instead of time-consuming, expensive, and complex methods used for determining honey adulteration. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.
dc.identifier.doi10.1007/s12161-020-01711-9
dc.identifier.endpage961
dc.identifier.issn1936-9751
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85078404269
dc.identifier.scopusqualityQ2
dc.identifier.startpage952
dc.identifier.urihttps://doi.org/10.1007/s12161-020-01711-9
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4986
dc.identifier.volume13
dc.identifier.wosWOS:000515651400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Analytical Methods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAdulteration
dc.subjectCrystallization
dc.subjectHoney
dc.subjectRheology
dc.subjectCrystallization
dc.subjectGeographical regions
dc.subjectRheology
dc.subjectAdulteration
dc.subjectComplex methods
dc.subjectCrystallization behavior
dc.subjectFlow behaviors
dc.subjectHoney
dc.subjectHoney adulteration
dc.subjectMicrostructural changes
dc.subjectMicrostructure properties
dc.subjectFood products
dc.titleDetermining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
dc.typeArticle

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