honey value added products (3 résultats)

Hardcover. Etat : New. Etat de la jaquette : New. 2nd Edition. Contents Preface. 1. Honey for human health. 2. Characteristics of some natural honeys. 3. Properties of honey. 4. Medicinal value of honey. 5. Processing of honey. 6. Honey with some medicinal herbs. 7. Utilization of honey in foods. 8. Fermented honey (mead). 9. Honey based common products. 10. Limited nectars for producing vitaminized and medicinal honeys. 11. Honey cosmetics. Glossary. Subject index. Lore and legend have endowed honey with unique nutritional and health giving qualities. It has been hailed as an aphrodisiac and elixir of youth. Honey is produced by bees from plant nectar and is a mixture of water and two simple sugars fructose and glucose. The clearer the honey the higher the proportion of fructose although honey will almost always granulate if it is kept long enough. Heating it will make it running again. Honey supplies negligible amounts of nutrients but its tiny nutrient content does make it a slightly healthier option than refined white sugar which contains nothing but empty calories. In fact weight for weight honey contains fewer calories than sugar 288 as opposed to 394 per 100 g (3/12 oz) because one quarter of it is water. In recipes it is worth remembering that because it is denser one tablespoon of honey weights more than one tablespoon of sugar so that substituting by volume rather than by weight would give your more calories. The flavour of honey depends on which flowers the bees have visited. Acacia honey is mild and suitable for cooking while chestnut honey has a distinctive almost bitter taste. Honey can contain naturally occurring toxins from plants. Bees that collect pollen from rhododendrons for example can produce a toxic honey that can cause paralysis if eaten. This has also been some concern over pyrrolizidine alkaloids in honey made by bees that have foraged on ragwort. Honey still retains its reputation as a remedy for chest complaints particularly for removing phlegm. It also has antiseptic properties. The ancient Greeks and Romans believed that it could help to heal wounds and it is claimed that it acts as a mild sedative in the same way as sugar. A drink for sore throats can be made by adding two teaspoons of honey and the juice of half a lemon to a glass of hot water. All sweet foods stimulate the brain to produce endorphins which are the body's natural painkillers. The sweetened liquid also encourages the production of saliva which helps to soothe a dry and irritated throat. Honey has featured in religious festivals through out the world as a food fit for the Gods. Long before beekeeping was introduced stone age man valued honey from wild bees for its variety as well as for its taste. In England honey was the ordinary people's sweetener until the middle of the 17 century while sugar was reserved for the nobility and the gentry. However by the late 17 century sugar was becoming the universal sweeteners and honey the treat hence the rhyms the Quees was in her parlour eating bread and honey. This book has been written with an objective to help the Bee keepers technologists research scholars and scientists too and this book will definitely add some knowledge to them. 128 pp.

Taschenbuch. Etat : Neu. Analysis and Use of Melghat Honey and Kutki | Studies on Analysis of Melghat Honey and Development of Value Added Products from Honey and Kutki (Panicum sumatrense) | Kshitij Shah | Taschenbuch | Englisch | 2022 | LAP LAMBERT Academic Publishing | EAN 9786205527528 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The study includes analysis of two local products i.e. honey and Kutki (little millet) from a forest region of Melghat of Amravati district of the State of Maharashtra, India. Wild honey samples from four different locations of the region are analyzed for their nutritional, chemical, and physical properties. Phytochemical screening and antimicrobial activities of the honey samples are also carried out. Kutki (little millet), a local crop of the tribal people is analyzed for its nutritional, physical, chemical and functional properties. Honey and Kutki are then utilized for the value added product development. Ladoo and Kheer, the traditional Indian products are prepared from honey and Kutki and the quality is checked by means of sensory evaluation technique. The region is suffering from the issue of malnutrition. The work may be found useful for the welfare of the region and local people.