- ● Abraham, K., Gurtler, R., Berg, K., Heinemeyer, G., Lampen, A. and Appel, K.E. (2011). Toxicology and risk assessment of 5-Hydroxymethylfurfural in food. Molecular Nutrition and Food Research, 55: 667–678.
- ● Ajlouni, S. and Sujirapinyokul, P. (2010). Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chemistry, 119: 1000–1005.
- ● Aliaghaei, M. and Mirnezami Ziabari, S.H. (1999). Curative properties of honey, honey bee and their products. (3thedition), Nopardazan Publication, pp. 24-61 [In Persian].
- ● Andrade, P.B., Amaral, M.T., Isabel, P., Carvalho, J.C.M.F., Seabra, R.M. and Cunha A.P.D. (1999). Physicochemical attributes and pollen spectrum of Portuguese heather honeys. Food Chemistry, 66: 503-510.
- ● Boonchiangma, S., Chanthal, S., Srijaranai, S. and Srijaranai, S. (2011). Chemical compositions and non-enzymatic browning compound of Thai honey: A kinetic study. Journal of food process engineering, 34: 1584-1596.
- ● Bulut, L. and Kilic, M. (2009). Kinetics of hydroxymethyl furfural accumulation and color change honey during storage in relation to moisture content. Journal of Food Processing and Preservation, 33: 22–32.
- ● Cavia, M.M., Fernandez-Muino, M.A., Huidobro, J.F., Alvarez, C. and Sancho, M.T. (2009). Evolution of monosaccharides of honey over 3 years: influence of induced granulation. International journal of food science and technology, 44: 623-628.
- ● Costa, L., M. Albuquerque., L. Trugo., L. Quinteiro., O. Barth., M. Ribeiro.and C. De Maria. (1999).Determination of non-volatile compounds of different botanical origin Brazilian honeys. Food Chemistry, 65: 347–352.
- ● Dimins, F., Kuka, P., Kuka, M. and Cakste, I. (2006). The criteria of honey quality and its changes during storage and thermal treatment. Raksti, 16: 73-78.
- ● Durling, L.J.K., Busk, L. and Hellman, B. (2009). Evaluation of the DNA damaging effect of the heat-induced food toxicant 5-hydroxymethylfurfural (HMF) in various cell lines with different activities of sulfotransferases. Food and Chemical Toxicology, 47: 880-884.
- ● Fallico, B., Zappala, M., Arena, E. and Verzera.A. (2004). Effects of conditioning on HMF content in unifloral honeys. Food Chemistry, 85: 305–313.
- ● Gonzales, A.P., Burin, L. and Buera, M.D.P. (1999). Color changes during storage of honeys in relation to their composition and initial color. Food research international, 32: 185-191.
- ● Institute of Standards and Industrial Research of Iran. (2013). Honey-Specification and test methods. 7th Revision, ISIRI No. 92 [In Persian].
- ● Jahed Khaniki, Gh.R. and Kamkar, A. (2005). A survey of physico-chemical properties of produced honey in Garmsar city in 2003. Iranian Journal of Food Science and Technology, 2: 35-41. [In Persian].
- ● Janzowski, C., Glaab, V., Samimi, E., Schlatter, J. and Eisenbrand, G. (2000). 5-Hydroxymethylfurfural: assessment mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food Chemistry Toxicol, 38: 801-809.
- ● Khalil, M.I., Sulaiman, S.A. and Gan, S.H. (2010). High 5-hydroxymethylfurfural concentrations are found in Malaysian honey samples stored for more than one year. Food and Chemical Toxicology, 48: 2388–2392.
- ● Kowalski, S. (2013). Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chemistry, 141: 1378-1382.
- ● Lee, Y.C., Shlyankevich, M., Jeong, H-K., Douglas, J.S. and Surh, T.J. (1995). Bioactivation of 5-hydroxymethyl-2-furaldehyde to an electrophilic and mutagenic allylicsulphuric acid ester. Biochemical Biophisical ResearchCommunications,209: 996-1002.
- ● Pryor, R. L., Wu, X. and Gu, L. (2006). Identification of urinary excretion of metabolites of 5-(hydroxymethyl)-2-furfural in human subjects following consumption of dried plums or dried plum juice.Journal of Agriculture and Food Chemistry,54: 3744-3749.
- ● Ramirez, M.A., Gonzalez, S.A. and Sauriduch, E. (2000). Effect of the temporary thermic treatment of honey on variation of the quality of the same during storage. Apiacta, 35: 162–170.
- ● Saadatmand, S.J. (2006). Adulterated honey. Sokhan Gostar Publication, pp. 47-71 [In Persian].
- ● Terraba, A., M.J. Diez. and F.J. Heredia. (2002). Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food Chemistry. 79: 373–379.
- ● Tosi, E.A., Re, E., Lucero, H. and Bulacio, L. (2004). Effect of honey high-temperature short-time heating on parameters related to quality, crystallization phenomena and fungal inhibition. LWT, 37: 669-678.
- ● Turhan, I., Tetik, N., Karhan, M., Gurel, F. and Tavukcuoglu, H.R. (2008). Quality of honeys influenced by thermal treatment. LWT, 41: 1396–1399.
- ● Yam, K.L. and S.E. Papadakis. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61: 137-142.
- ● Zhang, X., Chan, C., Stamp, D. and Minkin, S. (1993). Initiation and promotion of colonic aberrant crypt foci in rats by 5-hydroxymethyl-2-furaldehyde in thermolyzed sucrose. Carcinogenesis, 14: 773-775.
|