Physico-Chemical Evaluation of Honey Fortified with Oleaginous Seeds

被引：1

作者：

Velciov, Ariana -Bianca ^{[1
]}

Rivis, Adrian ^{[1
]}

Costescu, Corina-Iuliana ^{[1
]}

Pintilie, Georgeta-Sofia ^{[1
]}

Jidic, Anca-Maria ^{[1
]}

机构：

[1] Banats Univ Agr Sci & Vet Med King Michael I Roma, Fac Food Proc Technol, Timisoara, Romania

来源：

BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 71卷 / 02期

关键词：

ascorbic acid; humidity; seeds; honey;

D O I：

10.15835/buasvmcn-fst:10761

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Honey and oleaginous fruits are extremely valuable for human diet. The aim of this research was to obtain 3 natural-fortified foods, based on acacia honey and oleaginous fruits: pumpkin seeds, sunflower seeds and hemp seeds. Samples obtained were stored in appropriate conditions until analysis. The following physico-chemical determinations were performed for all samples: quantitative determination of ascorbic acid and humidity. From the analyzed data we can observe that experimental results could be influenced both by the quality of honey and nutritional value of pumpkin, sunflower and hemp seeds.

引用

页码：213 / 214

页数：2

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