Esra Demir Kanbur - Academia.edu (original) (raw)
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DELTA STATE UNIVERSITY, ABRAKA, DELTA STATE, NIGERIA
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Papers by Esra Demir Kanbur
European Food Research and Technology
International Journal of Environmental Analytical Chemistry, Nov 14, 2022
Journal of Anatolian Environmental and Animal Sciences, 2019
Hacettepe Journal of Biology and Chemistry, 2018
Mikrobiyoloji Bulteni, 2013
Food Chemistry, 2021
The aim of this study was to determine the physicochemical parameter changes, aroma, melissopalyn... more The aim of this study was to determine the physicochemical parameter changes, aroma, melissopalynological properties, and heavy metal content of honey produced from different types of flora (chestnut and highland) in the Senoz Valley. For this purpose, the distribution of beehives at different elevation levels in the research area was determined by a layered random sampling method. Some characteristics of the honey samples were analyzed by standard laboratory methods. The highest average color (L and b) and the glucose, sucrose, Brix, Cd, Pb, Ni, Zn, and Cr values were found in the highland honeys; the highest color (a) and fructose, F/G ratio, proline, pH, conductivity, Fe, Cu, Al, and Mn values were found in the chestnut honeys. The difference between highland and chestnut honeys was statistically significant in terms of color (L and a), F/G ratio, proline, pH, electrical conductivity, Pb, Cu, and Mn. A total of 146 aromatic components were isolated in the chestnut and highland honeys.
European Food Research and Technology
International Journal of Environmental Analytical Chemistry, Nov 14, 2022
Journal of Anatolian Environmental and Animal Sciences, 2019
Hacettepe Journal of Biology and Chemistry, 2018
Mikrobiyoloji Bulteni, 2013
Food Chemistry, 2021
The aim of this study was to determine the physicochemical parameter changes, aroma, melissopalyn... more The aim of this study was to determine the physicochemical parameter changes, aroma, melissopalynological properties, and heavy metal content of honey produced from different types of flora (chestnut and highland) in the Senoz Valley. For this purpose, the distribution of beehives at different elevation levels in the research area was determined by a layered random sampling method. Some characteristics of the honey samples were analyzed by standard laboratory methods. The highest average color (L and b) and the glucose, sucrose, Brix, Cd, Pb, Ni, Zn, and Cr values were found in the highland honeys; the highest color (a) and fructose, F/G ratio, proline, pH, conductivity, Fe, Cu, Al, and Mn values were found in the chestnut honeys. The difference between highland and chestnut honeys was statistically significant in terms of color (L and a), F/G ratio, proline, pH, electrical conductivity, Pb, Cu, and Mn. A total of 146 aromatic components were isolated in the chestnut and highland honeys.