�ber den Zusammenhang zwischen einigen Qualit�tsmerkmalen des Honigs und dessen Naturbelassenheit

Renner, E.; Duisberg, Herwarth

doi:10.1007/bf01459195

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1986

1995

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“…The Codex Alimentarius Commission (1969), on the basis of work by Hadorn et al (1962) and Renner and Duisberg (1968), has set minimum values for diastase number (considering honeys with low natural diastase activity as a special case) and maximum values for the HMF content: "Degree of freshness after treatment and mixing: Diastase activity: no less than 8 on Gothe's scale. Honeys with low enzymatic content, no less than 3 on Gothe's scale, as long as hydroxymethylfurfural content does not exceed 15 mg/kg.…”

Section: Introductionmentioning

confidence: 99%

Aging of honey

Sancho¹,

Muniategui-Lorenzo²,

Jf³

et al. 1992

J. Agric. Food Chem.

100

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Section: Introductionmentioning

confidence: 99%

Aging of honey

Sancho¹,

Muniategui-Lorenzo²,

Jf³

et al. 1992

J. Agric. Food Chem.

100

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Pro und Kontra Honig ? Sind Aussagen zur Wirkung des Honigs ?wissenschaftlich hinreichend gesichert??

Heitkamp

Busch‐Stockfisch

1986

Z Lebensm Unters Forch

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The physiological effects attributed to honey are described and discussed. These effects are to a great extent generalizations from experimental and clinical observations. In some cases the effects attributed to honey are based on tests which are no longer acceptable. Most of the statements about physiological effects caused by eating honey cannot be supported by scientific methods. Under German food law these are designated as "misleading". Honey is comparable to sugar in its nutritive value. Other nutrients like protein, minerals and vitamins are present in such small amounts that they have no nutritional importance.

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