Enzymatic activity honey – a sign of quality and naturalness

Authors

  • L. Adamchuk ,
  • T. Bilocerkivec

Abstract

The concept of enzyme activity and honey diastase number. Methods for determining the diastase number. Definitely diastase number prevalent varieties of honey in Ukraine. Established that the same botanical origin of honey differ in enzyme activity. Among the studied varieties of honey – buckwheat and valleys characterized by high enzyme activity.

Downloads

Issue

Vol. 7 No. 1-2 (2015): (англ)

Section

Статті

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).