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Physicochemical and Antioxidant Properties of Algerian Honey
Md Ibrahim Khalil
, Mohammed Moniruzzaman
, Laid Boukraa
, Mokhtar Benhanifia
, Md Asiful Islam
, Md Nazmul Islam
, Siti Amrah Sulaiman
, Siew Hua Gan
School of Health & Life Sciences
Research output
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Article
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peer-review
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Keyphrases
5-Hydroxymethylfurfural (5-HMF)
25%
Algerian Honey
100%
Antioxidant
25%
Antioxidant Potential
25%
Antioxidant Properties
100%
Antioxidant Tests
25%
Ascorbic Acid
25%
Ascorbic Acid Content
25%
Biochemical Properties
25%
Biochemical Tests
25%
Catechin
25%
Color Intensity
50%
Colour Solid
25%
Electrical Conductivity
50%
Fe(II)
25%
Flavonoids
50%
FRAP Activity
25%
FRAP Value
25%
Gallic Acid
25%
Honey Samples
50%
Moisture
25%
Moisture Content
25%
Physical Parameters
25%
Physical Properties
25%
Physicochemical Properties
100%
Proline
25%
Proline Acid
25%
Reducing Sugars
25%
Sucrose Content
50%
Total Dissolved Solids
50%
Total Sugar
25%
Total Sugar Content
25%
Food Science
Antioxidant
100%
Antioxidant Properties
100%
Ascorbic Acid Content
33%
Color Intensity
66%
Flavonoid
66%
Hydroxymethylfurfural
33%
Proline
66%
Reducing Sugar
33%
Sucrose Content
66%
Sugar Content
33%
Total Sugar
33%
Total Sugar Content
33%
Vitamin C
33%