Composition, thermal and rheological behaviour of selected Greek honeys

Journal of Food Engineering

Volumn 64, Issue 1, 2004, Pages 9-21

  Lazaridou, Athina ^a   Biliaderis, Costas G ^a   Bacandritsos, Nicolaos ^b   Sabatini, Anna Gloria ^c  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^c Via di Saliceto 80   (Italy)

Author keywords

Arrhenius model; Colour; Glass transition; Honey; Moisture content; Rheology; Water activity; Williams Landel Ferry model

Indexed keywords

COLOR; COMPOSITION; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; MATHEMATICAL MODELS; MOISTURE; PLASTICIZERS; RHEOLOGY; SHEAR STRESS; THERMAL EFFECTS; VISCOSITY OF LIQUIDS;

ARRHENIUS MODEL; WATER ACTIVITY; WILLIAMS-LANDEL-FERRY MODEL;

LIQUID SUGAR;

ARRHENIUS;

EID: 1442286093     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.007     Document Type: Article

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