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Rheological properties of honey from Burkina Faso: loss modulus and complex viscosity modelling

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Rheological properties of honey from Burkina Faso: loss modulus and complex viscosity modelling

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Escriche Roberto, MI.; Oroian, M.; Visquert Fas, M.; Gras Romero, ML.; Vidal Brotons, DJ. (2016). Rheological properties of honey from Burkina Faso: loss modulus and complex viscosity modelling. International Journal of Food Properties. 19(11):2575-2586. doi:10.1080/10942912.2015.1136938

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/97798

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Title: Rheological properties of honey from Burkina Faso: loss modulus and complex viscosity modelling
Author: Escriche Roberto, Mª Isabel Oroian, Mircea Visquert Fas, Mario Gras Romero, María Luisa Vidal Brotons, Daniel José
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This study evaluated the rheological behaviour of Burkina Faso honey and the use of exponential and polynomial models to predict the influence of chemical composition and temperature on the viscoelastic parameters: ...[+]
Subjects: Honey , Rheology , Complex viscosity , Loss modulus
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Properties. (issn: 1094-2912 )
DOI: 10.1080/10942912.2015.1136938
Publisher:
Taylor & Francis
Publisher version: http://doi.org/10.1080/10942912.2015.1136938
Description: This is an Author's Accepted Manuscript of an article published in International Journal of Food Properties, 19, 11, 2575-2586 © Taylor & Francis, available online at: http://www.tandfonline.com/10.1080/10942912.2015.1136938
Thanks:
The authors thank the Universitat Politecnica de Valencia for funding the project "Seguridad alimentaria en la Region Suroeste de Burkina Faso. Capacitacion en manipulacion, transformacion y conservacion de alimentos ...[+]
Type: Artículo

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