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Chemical composition and temperature influence on the rheological behaviour of honeys

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Chemical composition and temperature influence on the rheological behaviour of honeys

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Oroian, MA.; Amariei, S.; Escriche Roberto, MI.; Leahu, A.; Damian, C.; Gutt, G. (2014). Chemical composition and temperature influence on the rheological behaviour of honeys. International Journal of Food Properties. 17(10):2228-2240. doi:10.1080/10942912.2013.791835

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/59604

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Title: Chemical composition and temperature influence on the rheological behaviour of honeys
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32 42 g/100 g honey), glucose (24 35 g/100 g honey), sucrose (0.0 3.4 g/100 g honey)]; ...[+]
Subjects: Honey , Viscosity , Viscoelasticity , Polynomial model
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Properties. (issn: 1094-2912 ) (eissn: 1532-2386 )
DOI: 10.1080/10942912.2013.791835
Publisher:
Taylor & Francis (Routledge): STM, Behavioural Science and Public Health Titles
Publisher version: http://dx.doi.org/10.1080/10942912.2013.791835
Type: Artículo

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