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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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dc.contributor.author Oroian, Mircea Adrian es_ES
dc.contributor.author Amariei, Sonia es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Leahu, Ana es_ES
dc.contributor.author Damian, Cristina es_ES
dc.contributor.author Gutt, Gheorghe es_ES
dc.date.accessioned 2016-01-09T12:24:36Z
dc.date.available 2016-01-09T12:24:36Z
dc.date.issued 2014
dc.identifier.issn 1094-2912
dc.identifier.uri http://hdl.handle.net/10251/59604
dc.description.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)]; concentrations (79 83 ◦Brix), and moisture levels (16 19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40◦C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G ) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content. es_ES
dc.language Inglés es_ES
dc.publisher Taylor & Francis (Routledge): STM, Behavioural Science and Public Health Titles es_ES
dc.relation.ispartof International Journal of Food Properties es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Honey es_ES
dc.subject Viscosity es_ES
dc.subject Viscoelasticity es_ES
dc.subject Polynomial model es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Chemical composition and temperature influence on the rheological behaviour of honeys es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/10942912.2013.791835
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1080/10942912.2013.791835 es_ES
dc.description.upvformatpinicio 2228 es_ES
dc.description.upvformatpfin 2240 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 17 es_ES
dc.description.issue 10 es_ES
dc.relation.senia 283079 es_ES
dc.identifier.eissn 1532-2386
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