Rheological properties of selected light colored Jordanian honey

International Journal of Food Properties

Volumn 4, Issue 1, 2001, Pages 139-148

  Zaitoun, Shahera ^a   Ghzawi, Abd Al Majeed ^b   Al Malah, Kamal I M ^b   Abu Jdayil, Basim ^b  

^a AL BALQA APPLIED UNIVERSITY   (Jordan)

^b JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

[No Author keywords available]

Indexed keywords

MATHEMATICAL MODELS; MOISTURE DETERMINATION; REFRACTIVE INDEX; REFRACTOMETERS; RHEOLOGY; THERMAL EFFECTS; VISCOMETERS; VISCOSITY OF LIQUIDS;

AMORPHOUS FOOD FLUIDS; JORDANIAN HONEY;

FOOD PRODUCTS;

EID: 0035265838     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-100002192     Document Type: Article

References (7)

1. Rheology of selected australian honeys
2. Rheology and crystallization kinetics of honey: Present status
3. General rheological model for natural honeys in China
4. The composition of honey and its utilization-relation of composition and viscosity
5. Methods of melissopalynology
6. Viscometric determination of moisture in honey
7. The accurate determination of the water content of honeys. Part I. Introduction and results