Literatura k článku Med z hlediska fyzikálně-chemických parametrů...

Vladimíra Kňazovická

6/2020, strana 35

Použitá literatura k článku Med z hlediska fyzikálně-chemických parametrů, přítomnosti mikroorganismů a jeho využití pohledem současného poznání .

Použitá literatúra:

1.      Al-Farsi M. et al.2018: Quality Evaluation of Omani Honey. Food Chemistry 262: 162-167.

2.      Amir Y. et al. 2010: Physico-chemical and microbiological assessment of honey from Algeria. EJEAFChe 9(9): 1485-1494.

3.      Bíliková, K., Šimúth, J. 2010: New criterion for evaluation of honey: quantification of royal jelly protein Apalbumin 1 in honey by ELISA. Journal of Agricultural and Food Chemistry 58 (15): 8776-8781.

4.      Bogdanov S. 2017: The Honey Book: Chapter 5. eBook –

5.      Bonilla-Rosso G., Engel P. 2018: Functional roles and metabolic niches in the honey bee gut microbiota. Current Opinion in Microbiology 43: 69-76.

6.      Bovo S. et al. 2018: Shotgun metagenomics of honey DNA: Evaluation of a methodological approach to describe a multi-kingdom honey bee derived environmental DNA signature. PLoS ONE 13(10): e0205575.

7.      Bruni I. et al. 2015: A DNA barcoding approach to identify plant species in multiflower honey. Food Chemistry 170: 308-315.

8.      Bučeková, M. et al. 2018: Phytochemicals-mediated production of hydrogen peroxide is crucial for high antibacterial activity of honeydew honey. Scientific Reports 8: 9061.

9.      Cavia M. M. et al. 2007: Evolution of acidity of honeys from continental climates: Influence of induced granulation. Food Chemistry 100: 1728-1733.

10.  Cooper R. 2014: Honey as an effective antimicrobial treatment for chronic wounds: is there a place for it in modern medicine? Chronic Wound Care Management and Research 1: 15-22.

11.  da Silva, P. et al. 2016: Honey: Chemical composition, stability and authenticity. Food Chemistry 196 (2016): 309-323.

12.  Dobrovoda, I. 1986: Včelie produkty a zdravie. Bratislava : Príroda. 307 s.

13.  Endo, A., Salminen, S. 2013: Honeybees and beehives are rich sources for fructophilic lactic acid bacteria. Systematic and Applied Microbiology 36(6): 444-448.

14.  Escuredo et al. 2012: Differentiation of Blossom Honey and Honeydew Honey from Northwest Spain. Agriculture 2(4): 25-37.

15.  Gilliam M. et al. 1983: Examination of floral nectar of citrus, cotton and Arizona desert plants for microbes. Apidologie 14(4): 299-302.

16.  Handelsman J. 2004: Metagenomics: Application of Genomics to Uncultured Microorganisms. Microbiology and Molecular Biology Reviews 68(4): 669-685.

17.  Islam Md. N. et al. 2014: Toxic compounds in honey. Journal of Applied Toxicology 34: 733-742.

18.  Khalil M. I. et al. 2010: Antioxidant properties of honey and its role in preventing health disorder. The Open Nutraceuticals Journal 3: 6-16.

19.  Kňazovická V. et al. 2011: Honey and microorganisms: Monitoring of microorganisms in Slovak honey by molecular-biological methods in relation to physico-chemical properties. Saarbrücken : LAP Lambert Academic Publishing, 192 s.

20.  Kňazovická V. et al. 2015: Honey Characteristics after Extraction and Half-year Storage. Potravinarstvo 9(1): 543-549.

21.  Kňazovická V. et al. 2019: Diversity of bacteria in Slovak and foreign honey, with assessment of its physico-chemical quality and counts of cultivable microorganisms. Journal of Microbiology, Biotechnology and Food Sciences 9(special): 414-421.

22.  Kwakman P. H. S. et Zaat S. A. J. 2012: Antibacterial Components of Honey. IUBMB Life 64(1):48-55.

23.  Maes P. et al. 2016: Diet‐related gut bacterial dysbiosis correlates with impaired development, increased mortality and Nosema disease in the honeybee (Apis mellifera). Molecular Ecology 25(21): 5439-5450.

24.  Martins H. et al. 2003: Bacillaceae spores, fungi and aflatoxins determination in honey. Revista Portuguesa de Ciências veterinárias. 2003; 98(546): 85-88.

25.  Olofsson T. C., Vásquez A. 2008: Detection and Identification of a Novel Lactic Acid Bacterial Flora Within the Honey Stomach of the Honeybee Apis mellifera. Current Microbiology 57(4): 356-363.

26.  Persano-Oddo, L., Piro, R. 2004: Main European unifloral honeys: descriptive sheets. Apidologie 35: S38-S81.

27.  Richter, J. 2008: Léčení včelími produkty. Bratislava : Ekokonzult, 103 s.

28.  Sinacori, M. et al. 2014: Cultivable microorganisms associated with honeys of different geographical and botanical origin. Food Microbiology 38: 284-294.

29.  Snowdon J. A., Cliver D. O. 1996: Microorganisms in honey. International Journal of Food Microbiology 31(1-3): 1-26.

30.  Tolba O. et al. 2007: Speciation of Bacillus spp. in honey produced in Northern Ireland by employment of 16S rDNA PCR and automated DNA sequencing techniques. World Journal of Microbiology and Biotechnology 23(12): 1805-1808.

31.  Vyhláška č. 41/2012 Ministerstva pôdohospodárstva a rozvoja vidieka Slovenskej republiky z 26. januára 2012 o mede

32.  Vyhláška č. 106/2012 Ministerstva pôdohospodárstva a rozvoja vidieka Slovenskej republiky z 9. marca 2012, ktorou sa mení vyhláška MPRV SR č. 41/2012 Z. z. o mede

33.  Výnos Ministerstva pôdohospodárstva Slovenskej republiky a Ministerstva zdravotníctva Slovenskej republiky zo 6. februára 2006 č. 06267/2006-SL, ktorým sa vydáva hlava Potravinového kódexu Slovenskej republiky upravujúca mikrobiologické požiadavky na potraviny a na obaly na ich balenie