TY - BOOK ID - 146174590 TI - Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties AU - Escuredo, Olga AU - Seijo, M. Carmen PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - honey KW - authentication KW - physicochemical parameters KW - PCA KW - characterization KW - Algerian honey KW - botanical origin KW - biogeographical origin KW - safflower (Carthamus tinctorius L.) honey KW - chemical analysis KW - anti-inflammatory KW - antioxidant KW - NF-κB KW - Nrf-2 KW - hydrogen peroxide KW - functional food KW - bacterial pathogen KW - commercial honey KW - quality standard KW - Babors Kabylia KW - sensorial properties KW - melissopalynology KW - quality parameters KW - multivariate analysis KW - quality control KW - NIR KW - modified partial least squares KW - linear discriminant analysis KW - Silicoflagellata KW - diatoms KW - pollen KW - spores KW - autumn heather honey KW - Erica manipuliflora Salisb. KW - volatiles KW - gas chromatography-mass spectrometry KW - solid-phase microextraction KW - optimization KW - response surface methodology KW - polyphenols KW - phenolic profile KW - total phenolic content KW - antioxidant activity KW - liquid chromatography KW - tandem mass spectrometry KW - principal components analysis KW - light stable isotope mass spectrometry KW - ultra-high performance liquid chromatography KW - high resolution mass spectrometry KW - nuclear magnetic resonance KW - principal component analysis KW - floral origins KW - entomological origin KW - mitochondrial DNA KW - NADH dehydrogenase 2 KW - PCR KW - honeydew KW - pine honey KW - sensory evaluation KW - bioactivity KW - antimicrobial KW - honey KW - authentication KW - physicochemical parameters KW - PCA KW - characterization KW - Algerian honey KW - botanical origin KW - biogeographical origin KW - safflower (Carthamus tinctorius L.) honey KW - chemical analysis KW - anti-inflammatory KW - antioxidant KW - NF-κB KW - Nrf-2 KW - hydrogen peroxide KW - functional food KW - bacterial pathogen KW - commercial honey KW - quality standard KW - Babors Kabylia KW - sensorial properties KW - melissopalynology KW - quality parameters KW - multivariate analysis KW - quality control KW - NIR KW - modified partial least squares KW - linear discriminant analysis KW - Silicoflagellata KW - diatoms KW - pollen KW - spores KW - autumn heather honey KW - Erica manipuliflora Salisb. KW - volatiles KW - gas chromatography-mass spectrometry KW - solid-phase microextraction KW - optimization KW - response surface methodology KW - polyphenols KW - phenolic profile KW - total phenolic content KW - antioxidant activity KW - liquid chromatography KW - tandem mass spectrometry KW - principal components analysis KW - light stable isotope mass spectrometry KW - ultra-high performance liquid chromatography KW - high resolution mass spectrometry KW - nuclear magnetic resonance KW - principal component analysis KW - floral origins KW - entomological origin KW - mitochondrial DNA KW - NADH dehydrogenase 2 KW - PCR KW - honeydew KW - pine honey KW - sensory evaluation KW - bioactivity KW - antimicrobial UR - https://www.unicat.be/uniCat?func=search&query=sysid:146174590 AB - Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory characteristics and pollen profiles for the interpretation of the botanical and geographical origin of honey. This book compiles twelve original studies that address these issues and improve the knowledge of honeys of multiple botanical and geographical origins. ER -