Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 329-338

  Escriche, I ^a   Visquert, M ^a   Juan Borras M ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Honey; Physicochemical parameters; Pollen; Thermal treatments; Volatile compounds

Indexed keywords

AMYLASE; VOLATILE AGENT;

ACIDITY; AROMA; ARTICLE; BOTANY; CITRUS FRUIT; CONDUCTANCE; ENZYME ACTIVITY; HEAT TREATMENT; HONEY; INDUSTRY; PASTEURIZATION; PH; PHYSICAL CHEMISTRY; ROSEMARY; SIMULATION; THERMAL EXPOSURE;

CITRUS; CUCUMIS MELO VAR. INODORUS; ROSMARINUS OFFICINALIS;

EID: 47949129450     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.068     Document Type: Article

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