ABSTRACT
Honey is a natural sweet substance produced by honeybees from nectar of blossoms or sweet deposits from plants, modied and stored in honeycombs (NHB 1996). Honey is also a very important energy food and is used as an ingredient in hundreds of manufactured foods, mainly in cereal-based products, for its sweetness, color, avor, caramelization, and viscosity (Karaman et al. 2010), and is considered to be important in traditional medicine (White et al. 1975). Its composition is variable and depends on many factors, such as botanical/oral origins and the bee’s species, but
Introduction .............................................................................................................. 21 Physical Properties ...................................................................................................22
