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Contaminants, as well as the type and location of grazing" /> <title>(PDF) Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton | tijana brcina - Academia.edu</title> <link rel="canonical" href="https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton" /> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "single_work", 'action': "show", 'controller_action': 'single_work#show', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script> var $controller_name = 'single_work'; var $action_name = "show"; var $rails_env = 'production'; var $app_rev = '49879c2402910372f4abc62630a427bbe033d190'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.require = { config: function() { return function() {} } } </script> <script> window.Aedu = window.Aedu || {}; window.Aedu.hit_data = null; window.Aedu.serverRenderTime = new Date(1732459622000); window.Aedu.timeDifference = new Date().getTime() - 1732459622000; </script> <script type="application/ld+json">{"@context":"https://schema.org","@type":"ScholarlyArticle","abstract":"People\u0026amp;#39;s interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg. Based on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. Statistical analysis showed that there is a significant difference between the mean values for the sensory properties of purity and color.","author":[{"@context":"https://schema.org","@type":"Person","name":"tijana brcina"}],"contributor":[],"dateCreated":"2022-10-25","dateModified":"2022-10-25","datePublished":"2021-01-01","headline":"Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton","inLanguage":"en","keywords":["Food Quality and Safety"],"locationCreated":null,"publication":"International Journal for Research in Applied Sciences and Biotechnology","publisher":{"@context":"https://schema.org","@type":"Organization","name":null},"image":null,"thumbnailUrl":null,"url":"https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton","sourceOrganization":[{"@context":"https://schema.org","@type":"EducationalOrganization","name":null}]}</script><link rel="stylesheet" media="all" 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"https://www.academia.edu/login?post_login_redirect_url=https%3A%2F%2Fwww.academia.edu%2F89175520%2FHealth_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton%3Fauto%3Ddownload"; window.loswp.translateUrl = "https://www.academia.edu/login?post_login_redirect_url=https%3A%2F%2Fwww.academia.edu%2F89175520%2FHealth_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton%3Fshow_translation%3Dtrue"; window.loswp.previewableAttachments = [{"id":93022613,"identifier":"Attachment_93022613","shouldShowBulkDownload":false}]; window.loswp.shouldDetectTimezone = true; window.loswp.shouldShowBulkDownload = true; window.loswp.showSignupCaptcha = false window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":89175520,"created_at":"2022-10-25T02:49:42.189-07:00","from_world_paper_id":null,"updated_at":"2022-10-25T09:14:46.643-07:00","_data":{"abstract":"People's interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. \t\nThe sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg.\nBased on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. Statistical analysis showed that there is a significant difference between the mean values for the sensory properties of purity and color.\n","publication_date":"2021,,","publication_name":"International Journal for Research in Applied Sciences and Biotechnology"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"low","language":"en","title":"Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton","broadcastable":false,"draft":false,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [189762389]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "control"; window.loswp.useOptimizedScribd4genScript = false; window.loswp.appleClientId = 'edu.academia.applesignon';</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":93022613,"attachmentType":"pdf"}"><img alt="First page of “Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/93022613/mini_magick20221025-1-12dxk80.png?1666692045" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/assets/single_work_splash/adobe.icon-574afd46eb6b03a77a153a647fb47e30546f9215c0ee6a25df597a779717f9ef.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="189762389" href="https://independent.academia.edu/tijanabrcina"><img alt="Profile image of tijana brcina" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/189762389/52981554/41101279/s65_tijana.brcina.png" />tijana brcina</a></div><p class="ds-work-card--detail ds2-5-body-sm">2021, International Journal for Research in Applied Sciences and Biotechnology</p><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">People's interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg. Based on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. Statistical analysis showed that there is a significant difference between the mean values for the sensory properties of purity and color. </p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":93022613,"attachmentType":"pdf","workUrl":"https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":93022613,"attachmentType":"pdf","workUrl":"https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div></div><div data-auto_select="false" data-client_id="331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b" data-doc_id="93022613" data-landing_url="https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton" data-login_uri="https://www.academia.edu/registrations/google_one_tap" data-moment_callback="onGoogleOneTapEvent" id="g_id_onload"></div><div class="ds-top-related-works--grid-container"><div class="ds-related-content--container ds-top-related-works--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="0" data-entity-id="89174320" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/89174320/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina">Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="189762389" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Food Science and Nutrition, 2021</p><p class="ds-related-work--abstract ds2-5-body-sm">Honey, as a natural food substance, has a significant role in economic and trade activities around the world. In Bosnia and Herzegovina, beekeeping is an opportunity for the development of rural areas, and an important factor in strengthening agriculture. The aim of this research is to compare the quality of different types of honey from two consecutive seasons. Honey samples were collected in Tuzla Canton in Bosnia and Herzegovina. Physico-chemical and sensory properties of honey were analyzed. The research was conducted according to standard methods for testing the honey quality, in accordance with the legislation on honey quality in Bosnia and Herzegovina. The results of dry matter content of honey samples are 80.50 to 82.60% (Brix), and the total acidity of honey is 12.40 to 43.97 mEq/kg of honey. The results of the water presence in honey range from 14.60 to 18.0%, and the conductivity ranged from 0.217 mS/cm to 1.425 mS/cm. The compliance of honey samples with the prescribed legislation on honey quality in Bosnia and Herzegovina has been determined, as well as the acceptability of honey samples in terms of sensory properties of honey.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina","attachmentId":93021637,"attachmentType":"pdf","work_url":"https://www.academia.edu/89174320/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/89174320/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="112651492" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/112651492/A_research_on_the_chemical_and_microbiological_qualities_of_honeys_sold_in_Istanbul">A research on the chemical and microbiological qualities of honeys sold in Istanbul</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="50609635" href="https://independent.academia.edu/filizaksu2">filiz aksu</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Science and Technology, 2017</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"A research on the chemical and microbiological qualities of honeys sold in Istanbul","attachmentId":109815772,"attachmentType":"pdf","work_url":"https://www.academia.edu/112651492/A_research_on_the_chemical_and_microbiological_qualities_of_honeys_sold_in_Istanbul","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/112651492/A_research_on_the_chemical_and_microbiological_qualities_of_honeys_sold_in_Istanbul"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="107706456" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/107706456/Determination_of_honey_quality_in_the_context_of_physico_chemical_and_microbiological_data_in_Bosnia_and_Herzegovina">Determination of honey quality in the context of physico-chemical and microbiological data in Bosnia and Herzegovina</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="251018075" href="https://independent.academia.edu/HarunKurtagic">Harun Kurtagic</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2021</p><p class="ds-related-work--abstract ds2-5-body-sm">The aim of this study was to examine the correlation of the obtained results and the overall quality of honey by testing some physico-chemical and microbiological parameters of honey quality. The quality of honey is determined by it’s organoleptic, biological, physicochemical and microbiological properties. The purpose of this study was to evaluate the relationship between physico-chemical properties and microbiological properties and for the purpose of determining honey quality. Samples were submitted by honey producers in Bosnia and Herzegovina (B&H) in 2018. A total of 14 samples of various categories of honey from different geographical areas of B&H were taken for testing. Microbiological analysis was performed for recommended microorganisms: aerobic mesophilic bacteria, bacteria from the family Enterobacteriaceae, sulfite-reducing clostridia and yeasts and molds from the guidelines for microbiological criteria for food in B&H (FSA B&H 2013), which is adapted to EU regulations. ...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Determination of honey quality in the context of physico-chemical and microbiological data in Bosnia and Herzegovina","attachmentId":106297672,"attachmentType":"pdf","work_url":"https://www.academia.edu/107706456/Determination_of_honey_quality_in_the_context_of_physico_chemical_and_microbiological_data_in_Bosnia_and_Herzegovina","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/107706456/Determination_of_honey_quality_in_the_context_of_physico_chemical_and_microbiological_data_in_Bosnia_and_Herzegovina"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="100035118" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/100035118/Influence_of_Some_Physicochemical_Properties_on_the_Quality_of_Honey">Influence of Some Physicochemical Properties on the Quality of Honey</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="71458573" href="https://independent.academia.edu/HusejinKeran">Husejin Keran</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2020</p><p class="ds-related-work--abstract ds2-5-body-sm">One of the most important agricultural activities is certainly beekeeping, which significantly contributes to the preservation of biodiversity and the improvement of agricultural and, above all, fruit production. In its approach to the European Union, Bosnia and Herzegovina follows the trends and harmonizes its legal legislation in many segments that relate to agriculture and beekeeping as its very important segment. According to the available land per capita, Bosnia and Herzegovina does not lag behind European countries, because it has a great potential for agricultural production that has not been used. The application of legal norms in beekeeping production is the basis for success in production, as well as health and food quality. The primary goal of this study was to determine the influence of physicochemical properties on honey quality. Data collection was performed on the basis of honey analysis of four producers from the area of Tuzla, Lukavac, Živinice and Bihac. The anal...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of Some Physicochemical Properties on the Quality of Honey","attachmentId":100966914,"attachmentType":"pdf","work_url":"https://www.academia.edu/100035118/Influence_of_Some_Physicochemical_Properties_on_the_Quality_of_Honey","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/100035118/Influence_of_Some_Physicochemical_Properties_on_the_Quality_of_Honey"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="7813950" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/7813950/STUDY_CONCERNING_THE_HONEY_QUALITIES_IN_TRANSYLVANIA_REGION">STUDY CONCERNING THE HONEY QUALITIES IN TRANSYLVANIA REGION</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="14487949" href="https://emanuel.academia.edu/mariapopa">maria popa</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2009</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"STUDY CONCERNING THE HONEY QUALITIES IN TRANSYLVANIA REGION","attachmentId":34317345,"attachmentType":"pdf","work_url":"https://www.academia.edu/7813950/STUDY_CONCERNING_THE_HONEY_QUALITIES_IN_TRANSYLVANIA_REGION","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/7813950/STUDY_CONCERNING_THE_HONEY_QUALITIES_IN_TRANSYLVANIA_REGION"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="79505084" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/79505084/Microbiological_and_physicochemical_quality_of_honey_in_Bosnia_and_Herzegovina">Microbiological and physicochemical quality of honey in Bosnia and Herzegovina</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="37702760" href="https://vef.academia.edu/LidijaKoza%C4%8Dinski">Lidija Kozačinski</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Veterinarska stanica, 2022</p><p class="ds-related-work--abstract ds2-5-body-sm">The aim of the study was to investigate the microbiological and physico-chemical quality of honey samples, sampled for the event “Honey Days in FB&H 2020”, which tested a total of 33 samples of different honey types from different geographical areas of Bosnia and Herzegovina (B&H). The aim of this study was to evaluate the relationship between physico-chemical properties and microbiological properties of the tested honey to assess quality. The submitted samples originated from both administrative units of B&H, namely from the continental, sub-Mediterranean and Mediterranean part, covering more than 60% of the country’s territory. Of the total number of analysed samples (n=33), nine samples (29.7%) did not meet the requirements of physico-chemical and microbiological parameters of the test. The requirements of one or more quality parameters according to the national Ordinance on methods for the control of honey and other bee products in B&H (Anonymous, 2009) were not met by five samp...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Microbiological and physicochemical quality of honey in Bosnia and Herzegovina","attachmentId":86197413,"attachmentType":"pdf","work_url":"https://www.academia.edu/79505084/Microbiological_and_physicochemical_quality_of_honey_in_Bosnia_and_Herzegovina","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/79505084/Microbiological_and_physicochemical_quality_of_honey_in_Bosnia_and_Herzegovina"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="107706500" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/107706500/Determination_of_type_of_honey_produced_in_the_different_climatic_regions_of_Bosnia_and_Herzegovina">Determination of type of honey produced in the different climatic regions of Bosnia and Herzegovina</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="251018075" href="https://independent.academia.edu/HarunKurtagic">Harun Kurtagic</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Environmental Science and Technology, 2016</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Determination of type of honey produced in the different climatic regions of Bosnia and Herzegovina","attachmentId":106297721,"attachmentType":"pdf","work_url":"https://www.academia.edu/107706500/Determination_of_type_of_honey_produced_in_the_different_climatic_regions_of_Bosnia_and_Herzegovina","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/107706500/Determination_of_type_of_honey_produced_in_the_different_climatic_regions_of_Bosnia_and_Herzegovina"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="106901287" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/106901287/Moisture_and_Acidity_as_Indicators_of_the_Quality_of_Honey_Originating_from_Vojvodina_Region">Moisture and Acidity as Indicators of the Quality of Honey Originating from Vojvodina Region</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="56789815" href="https://independent.academia.edu/%C5%BDeljkoMihaljev">Željko Mihaljev</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Archives of Veterinary Medicine, 2015</p><p class="ds-related-work--abstract ds2-5-body-sm">The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investiga...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Moisture and Acidity as Indicators of the Quality of Honey Originating from Vojvodina Region","attachmentId":105835452,"attachmentType":"pdf","work_url":"https://www.academia.edu/106901287/Moisture_and_Acidity_as_Indicators_of_the_Quality_of_Honey_Originating_from_Vojvodina_Region","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/106901287/Moisture_and_Acidity_as_Indicators_of_the_Quality_of_Honey_Originating_from_Vojvodina_Region"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="82255568" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/82255568/Physico_Chemical_and_Melissopalynological_Characterization_of_Czech_Honey">Physico-Chemical and Melissopalynological Characterization of Czech Honey</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="223894728" href="https://independent.academia.edu/ZJav%C5%AFrkov%C3%A1">Zdeňka Javůrková</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Applied Sciences, 2021</p><p class="ds-related-work--abstract ds2-5-body-sm">Geographical and botanical origin of honeys can be characterized on the basis of physico-chemical composition, sensory properties and on the basis of melissopalynological analysis. No comprehensive description of the characteristics of Czech honey has been published so far. This study provides insights that are important for correct classification. The study analysed 317 samples of authentic honey from randomly selected localities. Due to the diversity of the landscape, the typical honey of the region is blend honey with a predominance of blossom honey. According to the pollen profile and electric conductivity, the honeys were sorted into the following: Brassica honey (BH), Floral honey (FH), Fruit tree honey (PH), Honeydew (HD), Lime tree honey (LH), Robinia pseudoacacia honey (RH), and Trifolium honey (TH). Physico-chemical properties, including higher carbohydrates, were determined for the honeys and their pollen profiles were examined. The physico-chemical properties and pollen ...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Physico-Chemical and Melissopalynological Characterization of Czech Honey","attachmentId":88022986,"attachmentType":"pdf","work_url":"https://www.academia.edu/82255568/Physico_Chemical_and_Melissopalynological_Characterization_of_Czech_Honey","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/82255568/Physico_Chemical_and_Melissopalynological_Characterization_of_Czech_Honey"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="91213785" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/91213785/Assessment_of_Honey_Quality_from_the_Middle_Podrinje_Area">Assessment of Honey Quality from the Middle Podrinje Area</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="189762389" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2021</p><p class="ds-related-work--abstract ds2-5-body-sm">The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milici), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. Honey samples that met the criteria prescribed by the Regulati...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Assessment of Honey Quality from the Middle Podrinje Area","attachmentId":94564204,"attachmentType":"pdf","work_url":"https://www.academia.edu/91213785/Assessment_of_Honey_Quality_from_the_Middle_Podrinje_Area","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/91213785/Assessment_of_Honey_Quality_from_the_Middle_Podrinje_Area"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":93022613,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":93022613,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_93022613" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="77838378" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/77838378/Quality_Evaluation_of_Honey_from_the_Different_Region_of_Azerbaijan">Quality Evaluation of Honey from the Different Region of Azerbaijan</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="216408295" href="https://independent.academia.edu/JamilAlekperov">Jamil Alekperov</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2014</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Quality Evaluation of Honey from the Different Region of Azerbaijan","attachmentId":85092921,"attachmentType":"pdf","work_url":"https://www.academia.edu/77838378/Quality_Evaluation_of_Honey_from_the_Different_Region_of_Azerbaijan","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/77838378/Quality_Evaluation_of_Honey_from_the_Different_Region_of_Azerbaijan"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="1" data-entity-id="96213099" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/96213099/Physico_Chemical_Profiles_of_Croatian_Honey_with_an_Overview_of_Its_Consumption_among_Healthcare_Students">Physico-Chemical Profiles of Croatian Honey with an Overview of Its Consumption among Healthcare Students</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="235018222" href="https://independent.academia.edu/JBo%C5%A1nir">Jasna Bošnir</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Applied Health Sciences, 2017</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Physico-Chemical Profiles of Croatian Honey with an Overview of Its Consumption among Healthcare Students","attachmentId":98174027,"attachmentType":"pdf","work_url":"https://www.academia.edu/96213099/Physico_Chemical_Profiles_of_Croatian_Honey_with_an_Overview_of_Its_Consumption_among_Healthcare_Students","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/96213099/Physico_Chemical_Profiles_of_Croatian_Honey_with_an_Overview_of_Its_Consumption_among_Healthcare_Students"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="2" data-entity-id="103181770" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/103181770/Quality_Assessment_of_Honey_in_Three_Different_Geographical_Areas_from_Republic_of_Moldova">Quality Assessment of Honey in Three Different Geographical Areas from Republic of Moldova</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="247780211" href="https://independent.academia.edu/Boistean">Alina Boistean</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food and Nutrition Sciences, 2021</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Quality Assessment of Honey in Three Different Geographical Areas from Republic of Moldova","attachmentId":103256123,"attachmentType":"pdf","work_url":"https://www.academia.edu/103181770/Quality_Assessment_of_Honey_in_Three_Different_Geographical_Areas_from_Republic_of_Moldova","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/103181770/Quality_Assessment_of_Honey_in_Three_Different_Geographical_Areas_from_Republic_of_Moldova"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="3" data-entity-id="80416440" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title 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