Crystallization of Honey at −20°C

A. Conforti, Paula; Elena Lupano, Cecilia; H. Malacalza, N.; Arias, Verónica; B. Castells, Cecilia

doi:10.1080/10942910500473962

Public

Crystallization of Honey at −20°C

Published in International Journal of Food Properties • Apr 1, 2006

Authors:

Paula A. Conforti

Cecilia Elena Lupano

N. H. Malacalza

Abstract

Honeys from different regions of the province of Buenos Aires were stored at −20°C, and factors that affect crystallization were analyzed. Crystals were observed by light microscopy. Firmness, adhesivity and viscosity of the samples were measured. Honey was characterized by determining the water act...

Subject

Crystallization

Thixotropy

Fructose

Research Assistant

AI chat, annotations, notes & similar papers

Finding related papers...

Discussions

(0)

No comments yet

Be the first to share your thoughts!