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...
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/10915/158731 |
| Aporte de: |
| Sumario: | 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. |
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