Evolution of hydroxymethylfurfural content of honeys from different climates: Influence of induced granulation

International Journal of Food Sciences and Nutrition

Volumn 59, Issue 1, 2008, Pages 88-94

  Cavia, M Mar ^a   Álvarez, Cristina ^b   Huidobro, José ^b   Fernández Muiño, Miguel ^a   Sancho, M Teresa ^a  

^a UNIVERSITY OF BURGOS   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Best before period; Honey; Hydroxymethylfurfural; Induced granulation

Indexed keywords

FURAN DERIVATIVE; HYDROXYMETHYL 2 FURALDEHYDE; UNCLASSIFIED DRUG;

ARTICLE; CLIMATE; EXPIRATION DATE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; HONEY; NUTRITIONAL VALUE; OCEANIC REGIONS; STORAGE TEMPERATURE;

ANIMALS; BIOLOGICAL MARKERS; CLIMATE; CRYSTALLIZATION; FOOD PRESERVATION; FURALDEHYDE; HEAT; HONEY; TIME;

EID: 37549001749     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/10253890701560176     Document Type: Article

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