Evolution of monosaccharides of honey over 3 years: influence of induced granulation
Summary Evolution of fructose and glucose over 30 months was researched in sixty fresh and unheated samples of honey collected in areas with typical Continental and Oceanic climates. Samples were stored at room temperature and analysed every 5 months. Influence of induced granulation process was als...
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| Veröffentlicht in: | International journal of food science & technology 2009-03, Vol.44 (3), p.623-628 |
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| container_end_page | 628 |
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| container_issue | 3 |
| container_start_page | 623 |
| container_title | International journal of food science & technology |
| container_volume | 44 |
| creator | Mar Cavia, Maria Fernández-Muiño, Miguel Angel Huidobro, José Francisco Álvarez, Cristina Teresa Sancho, M. |
| description | Summary
Evolution of fructose and glucose over 30 months was researched in sixty fresh and unheated samples of honey collected in areas with typical Continental and Oceanic climates. Samples were stored at room temperature and analysed every 5 months. Influence of induced granulation process was also studied. Evolution patterns of both sugars were similar for all samples. We observed that both monosaccharides decreased with time being the evolution highly dependent on the initial pH of the samples. The lower the initial pH, the greater the decrease of monosaccharides. Induced granulation showed no influence on the evolution of fructose and glucose. |
| doi_str_mv | 10.1111/j.1365-2621.2008.01882.x |
| format | Article |
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Evolution of fructose and glucose over 30 months was researched in sixty fresh and unheated samples of honey collected in areas with typical Continental and Oceanic climates. Samples were stored at room temperature and analysed every 5 months. Influence of induced granulation process was also studied. Evolution patterns of both sugars were similar for all samples. We observed that both monosaccharides decreased with time being the evolution highly dependent on the initial pH of the samples. The lower the initial pH, the greater the decrease of monosaccharides. Induced granulation showed no influence on the evolution of fructose and glucose.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2008.01882.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Confectionery products and chocolate industries, honey ; Evolution ; Food industries ; fructose ; Fundamental and applied biological sciences. Psychology ; glucose ; honey ; induced granulation</subject><ispartof>International journal of food science & technology, 2009-03, Vol.44 (3), p.623-628</ispartof><rights>2009 The Authors. Journal compilation © 2009 Institute of Food Science and Technology</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4132-865a30061ef1f3cf0cd3df635eeff2a644cd9700c5744469b690f57c8afaf4cf3</citedby><cites>FETCH-LOGICAL-c4132-865a30061ef1f3cf0cd3df635eeff2a644cd9700c5744469b690f57c8afaf4cf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2008.01882.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2008.01882.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21132882$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mar Cavia, Maria</creatorcontrib><creatorcontrib>Fernández-Muiño, Miguel Angel</creatorcontrib><creatorcontrib>Huidobro, José Francisco</creatorcontrib><creatorcontrib>Álvarez, Cristina</creatorcontrib><creatorcontrib>Teresa Sancho, M.</creatorcontrib><title>Evolution of monosaccharides of honey over 3 years: influence of induced granulation</title><title>International journal of food science & technology</title><description>Summary
Evolution of fructose and glucose over 30 months was researched in sixty fresh and unheated samples of honey collected in areas with typical Continental and Oceanic climates. Samples were stored at room temperature and analysed every 5 months. Influence of induced granulation process was also studied. Evolution patterns of both sugars were similar for all samples. We observed that both monosaccharides decreased with time being the evolution highly dependent on the initial pH of the samples. The lower the initial pH, the greater the decrease of monosaccharides. Induced granulation showed no influence on the evolution of fructose and glucose.</description><subject>Biological and medical sciences</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>Evolution</subject><subject>Food industries</subject><subject>fructose</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucose</subject><subject>honey</subject><subject>induced granulation</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqNkM9O3DAQh62qSGyBd8il3BLGf-IkHJAQAhaEAKkUjpbrjIuXbAz2BnZvSLwpT0JC0J7xZSTPN99ofoQkFDLav71ZRrnMUyYZzRhAmQEtS5Ytf5DJuvGTTKDKIc0F45vkV4wzAGC8EBNye_zsm27hfJt4m8x966M25l4HV2Mcvu59i6vEP2NI-Pvr2wp1iPuJa23TYWtwQFxbdwbr5H_QbdfoQbZNNqxuIu581S3y9-T45miaXlydnh0dXqRGUM7SUuaaA0iKllpuLJia11byHNFapqUQpq4KAJMXQghZ_ZMV2LwwpbbaCmP5FtkdvY_BP3UYF2ruosGm0S36LirOJatYUfZgOYIm-BgDWvUY3FyHlaKghiDVTA15qSEvNQSpPoNUy37099cOHY1ubH-lcXE9z2h_SU_23MHIvbgGV9_2q7Pzkz90FKSjwMUFLtcCHR6ULHiRq7vLU8WmIK7ZzVSV_ANW0Jdk</recordid><startdate>200903</startdate><enddate>200903</enddate><creator>Mar Cavia, Maria</creator><creator>Fernández-Muiño, Miguel Angel</creator><creator>Huidobro, José Francisco</creator><creator>Álvarez, Cristina</creator><creator>Teresa Sancho, M.</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200903</creationdate><title>Evolution of monosaccharides of honey over 3 years: influence of induced granulation</title><author>Mar Cavia, Maria ; Fernández-Muiño, Miguel Angel ; Huidobro, José Francisco ; Álvarez, Cristina ; Teresa Sancho, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4132-865a30061ef1f3cf0cd3df635eeff2a644cd9700c5744469b690f57c8afaf4cf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>Confectionery products and chocolate industries, honey</topic><topic>Evolution</topic><topic>Food industries</topic><topic>fructose</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucose</topic><topic>honey</topic><topic>induced granulation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mar Cavia, Maria</creatorcontrib><creatorcontrib>Fernández-Muiño, Miguel Angel</creatorcontrib><creatorcontrib>Huidobro, José Francisco</creatorcontrib><creatorcontrib>Álvarez, Cristina</creatorcontrib><creatorcontrib>Teresa Sancho, M.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mar Cavia, Maria</au><au>Fernández-Muiño, Miguel Angel</au><au>Huidobro, José Francisco</au><au>Álvarez, Cristina</au><au>Teresa Sancho, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evolution of monosaccharides of honey over 3 years: influence of induced granulation</atitle><jtitle>International journal of food science & technology</jtitle><date>2009-03</date><risdate>2009</risdate><volume>44</volume><issue>3</issue><spage>623</spage><epage>628</epage><pages>623-628</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
Evolution of fructose and glucose over 30 months was researched in sixty fresh and unheated samples of honey collected in areas with typical Continental and Oceanic climates. Samples were stored at room temperature and analysed every 5 months. Influence of induced granulation process was also studied. Evolution patterns of both sugars were similar for all samples. We observed that both monosaccharides decreased with time being the evolution highly dependent on the initial pH of the samples. The lower the initial pH, the greater the decrease of monosaccharides. Induced granulation showed no influence on the evolution of fructose and glucose.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2008.01882.x</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2009-03, Vol.44 (3), p.623-628 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Access via Wiley Online Library; Oxford Journals Open Access Collection |
| subjects | Biological and medical sciences Confectionery products and chocolate industries, honey Evolution Food industries fructose Fundamental and applied biological sciences. Psychology glucose honey induced granulation |
| title | Evolution of monosaccharides of honey over 3 years: influence of induced granulation |
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