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Thermal properties of honey as affected by the addition of sugar syrup

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Thermal properties of honey as affected by the addition of sugar syrup

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Sobrino-Gregorio, L.; Vargas, M.; Chiralt, A.; Escriche Roberto, MI. (2017). Thermal properties of honey as affected by the addition of sugar syrup. Journal of Food Engineering. 213:69-75. doi:10.1016/j.jfoodeng.2017.02.014

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/104453

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Title: Thermal properties of honey as affected by the addition of sugar syrup
Author: Sobrino-Gregorio, Lara Vargas, Maria Chiralt, A. Escriche Roberto, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Embargo end date: 2018-11-01
Abstract:
[EN] Ensuring the authenticity of honey is a priority for producers and regulatory authorities. The aim of this work was to evaluate the thermal properties (using a Differential Scanning Calorimeter DSC ) of ten types ...[+]
Subjects: Differential Scanning Calorimetry , Adulteration , Glass transition , Honey , Syrup
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2017.02.014
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2017.02.014
Project ID:
GV/AICO/2015/104
Thanks:
The authors thank the Generalitat Valenciana and the Spanish Government for funding the AICO/2015/104 project.
Type: Artículo

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