Effect of time on thermally treated honey
Quality parameters are altered when pasteurizing and liquefying honey, depending on crystallization, temperature and extent of treat ment. Two tests comprising seven repetitions each were performed: T1 analyzed for: humidity, acidity, HMF, color and crystallization degree, before a 70ºC thermal trea...
Guardado en:
| Autores principales: | , , , |
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| Formato: | Articulo Comunicacion |
| Lenguaje: | Inglés |
| Publicado: |
2006
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/158730 |
| Aporte de: |
| Sumario: | Quality parameters are altered when pasteurizing and liquefying honey, depending on crystallization, temperature and extent of treat ment. Two tests comprising seven repetitions each were performed: T1 analyzed for: humidity, acidity, HMF, color and crystallization degree, before a 70ºC thermal treatment and T2, same as T1 after the treatment. |
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