Heat effect on rheology of light- and dark-colored honey

Journal of Food Engineering

Volumn 51, Issue 1, 2002, Pages 33-38

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

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b AL BALQA APPLIED UNIVERSITY   (Jordan)

Author keywords

Dark honey; Heat treatment; Light honey; Melissopalynology; Rheology

Indexed keywords

HEAT TREATMENT; NEWTONIAN LIQUIDS; RHEOLOGY; THERMAL EFFECTS; VISCOSITY OF LIQUIDS;

HONEY;

FOOD PRODUCTS;

EID: 0036131689     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00034-6     Document Type: Article

References (14)

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5. A simple model for predicting the viscosity of sugar and oligosaccharide solutions
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7. Methods of melissopalynology
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9. A survey of American honeys. 7. Relation of color to composition
10. Effect of storage and processing temperatures on honey quality
11. Honey
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14. Rheological properties of selected light colored Jordanian honey