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we audit your HACCP system and check whether the requirements of Regulation (EC) No. 852/2004 on food hygiene are met

Publications about Authenticity

Economically motivated adulterations are a worldwide problem for the food trade. High-quality raw materials are stretched with inferior goods, the real origins are obscured or in the case of honey and agave syrup diluted with industrially produced syrups in such a way that determining the authenticity of the product becomes more difficult. High-quality coffee qualities,
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Publications about NMR – Honey Profiling

NMR is short for nuclear magnetic resonance. NMR-spectroscopy has been used since the 70s for quantification and structural analysis and has become a reliable method to officially test the authenticity of Food. We combined 60+ years of experience in honey Analysis by QSI with several decades of NMR-experience by Bruker BioSpin GmbH to create a
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Publications about Alkaloids

Alkaloids are usually not intentionally added to foods, they occur naturally in plants. Even natural plant constituents are not always harmless for humans – prominent examples are pyrrolizidine or tropane alkaloids. See our publications about alkaloids here: A. Dübecke 100% natural but still unwanted – Pyrrolizidine Alkaloids in Food eFOOD-Lab International, Issue 04/2020, page 20-23,
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Publications about residues in honey

Food safety is an important issue that is becoming more and more important due to global trade. EU legislation imposes high demands, in particular on animal products, including honey. QSI carries out thousands of tests, on products such as on antibiotics and pesticides, each year. See our publications about residues in honey here: Mehdi Sameni,
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Publications about unifloral honeys

Pollen analysis enables geographical and botanical determination of bee products such as honey, propolis, pollen mixtures and Royal Jelly. The pollen spectrum is examined and evaluated microscopically by specialists – a statement about the origin of the product is thus possible. Other techniques such as NMR analysis can help to verify the origin of a
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Publications about filtration of honey

Filtration of honeys is permitted according to the EC-Honey Directive, if the honey is labelled accordingly. Filtration is used, for example, to remove pollen in order to delay the crystallization of the honey. However, the enzyme activities, especially those of saccharase, are also reduced. Ultrafiltration is not allowed to disguise the origin or remove unwanted
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Publications about genetically modified organisms

Genetically modified organisms have become a very complex issue in recent years. Old and new approvals of various GMO plants in different countries, which do not always comply with EU approvals, play a role in marketability. See our publications about GMO here: G. Beckh Analytik von GVO in Honig DLR, August, 401-403, August (2012) T.
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Publications about yeast in honey

Yeasts naturally occur ubiquitously in honey. The matrix honey is almost imperishable due to the predominant survival conditions for microorganisms. Nevertheless, there are a number of yeast species that are capable of surviving in this matrix – osmophilic or osmotolerant species – and cause the only known spoilage of honey. See publications about yeast in
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Honey bee on honeycomb - Honey - Wax - Analysis - Quality - EC Honey Directive - botanical origin

further publications

See further publications here: K. Beckmann, G. Beckh, C. Lüllmann Antimikrobielle Effekte von Honig – Review (2011) C. Lüllmann Honey Quality Requirements of the European Market Book of Abstracts „International conference on beekeeping development and honey marketing“, Oct (2010) T. A. Tran, K. Beckmann, G. Beckh, C. Lüllmann Vergleich von Ameisen- und Oxalsäuregehalten in konventionellen
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