composition, rheological and thermal properties of Tajonal (Viguiera dentata) Mexican honey

Samples of Tajonal honey (Viguiera dentata) from Yucatan, Mexico with different moisture contents were studied for their physicochemical, crystallization, rheological, and thermal characteristics. The presence of crystals changed the flow behavior from Newtonian to non-Newtonian. A characteristic gl...

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Veröffentlicht in:	International journal of food properties 2006-07, Vol.9 (2), p.299-316
Hauptverfasser:	Mora-Escobedo, R, Moguel-Ordonez, Y, Jaramillo-Flores, M.E, Gutierrez-Lopez, G.F
Format:	Artikel
Sprache:	eng
Schlagworte:	ash content beta-fructofuranosidase carbohydrate content condiments Crystallization electrical conductivity Fusion temperature glass transition Glass transition temperature Honey hydroxymethylfurfural physicochemical properties sugar substitutes Sugars sweeteners thermal properties titratable acidity viscosity water content
Online-Zugang:	Volltext
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