Study on thermally altered honey

This study tested whether thermal treatments can alter the quality required by the Argentinean Food Code (AFC). Samples were taken before and after a 3-hour long 70ºC thermal treatment. Parameters of fungus and yeast, total coliforms, humidity, acidity, HMF, color and crystallization degree (660 nm...

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Autores principales: Mouteira, María Cecilia, Franco, M. A., Pracca, G., Maly, Laura Elizabeth
Formato: Articulo Comunicacion
Lenguaje:Inglés
Publicado: 2006
Materias:
Ciencias Agrarias
Miel
Efecto térmico
Producción de miel
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/158731
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SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-158731
record_format dspace
spelling I19-R120-10915-1587312023-10-11T04:03:38Z http://sedici.unlp.edu.ar/handle/10915/158731 Study on thermally altered honey Mouteira, María Cecilia Franco, M. A. Pracca, G. Maly, Laura Elizabeth 2006 2023-10-10T17:52:25Z en Ciencias Agrarias Miel Efecto térmico Producción de miel This study tested whether thermal treatments can alter the quality required by the Argentinean Food Code (AFC). Samples were taken before and after a 3-hour long 70ºC thermal treatment. Parameters of fungus and yeast, total coliforms, humidity, acidity, HMF, color and crystallization degree (660 nm absorbance) were checked. The Student Test for Paired Samples (p<0.05) was applied on physical and chemical parameters, and Friedman’s Non Parametric Test (p<0.05) on fungus and yeast. Facultad de Ciencias Agrarias y Forestales Articulo Comunicacion http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
Miel
Efecto térmico
Producción de miel
spellingShingle Ciencias Agrarias
Miel
Efecto térmico
Producción de miel
Mouteira, María Cecilia
Franco, M. A.
Pracca, G.
Maly, Laura Elizabeth
Study on thermally altered honey
topic_facet Ciencias Agrarias
Miel
Efecto térmico
Producción de miel
description This study tested whether thermal treatments can alter the quality required by the Argentinean Food Code (AFC). Samples were taken before and after a 3-hour long 70ºC thermal treatment. Parameters of fungus and yeast, total coliforms, humidity, acidity, HMF, color and crystallization degree (660 nm absorbance) were checked. The Student Test for Paired Samples (p<0.05) was applied on physical and chemical parameters, and Friedman’s Non Parametric Test (p<0.05) on fungus and yeast.
format Articulo
Comunicacion
author Mouteira, María Cecilia
Franco, M. A.
Pracca, G.
Maly, Laura Elizabeth
author_facet Mouteira, María Cecilia
Franco, M. A.
Pracca, G.
Maly, Laura Elizabeth
author_sort Mouteira, María Cecilia
title Study on thermally altered honey
title_short Study on thermally altered honey
title_full Study on thermally altered honey
title_fullStr Study on thermally altered honey
title_full_unstemmed Study on thermally altered honey
title_sort study on thermally altered honey
publishDate 2006
url http://sedici.unlp.edu.ar/handle/10915/158731
work_keys_str_mv AT mouteiramariacecilia studyonthermallyalteredhoney
AT francoma studyonthermallyalteredhoney
AT praccag studyonthermallyalteredhoney
AT malylauraelizabeth studyonthermallyalteredhoney
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