Analytical and rheological investigations into selected unifloral German honey

European Food Research and Technology

Volumn 229, Issue 1, 2009, Pages 107-113

  Smanalieva, Jamila ^a,b   Senge, Bernhard ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b KYRGYZ TURKISH MANAS UNIVERSITY   (Kyrgyzstan)

Author keywords

Crystallization; Honey; Mixed phase behaviour; Oscillation tests; Shear rate test; Temperature sweep

Indexed keywords

CRYSTALLINE STATE; CRYSTALLIZATION BEHAVIOURS; EFFECTIVE VISCOSITIES; HERSCHEL-BULKLEY; HONEY; MATERIAL PROPERTIES; MIXED PHASE BEHAVIOUR; OSCILLATION MEASUREMENTS; OSCILLATION TESTS; RHEOLOGICAL PROPERTIES; SHEAR RATE TEST; SHEAR-THINNING; STORAGE TIME; TEMPERATURE DEPENDENTS; UNIFLORAL HONEYS; VARYING TEMPERATURES; YIELD POINTS;

CONSTITUTIVE EQUATIONS; CRYSTALLINE MATERIALS; CRYSTALLIZATION; SHEAR DEFORMATION; SHEAR FLOW; SUGAR (SUCROSE); TESTING;

RHEOLOGY;

ACACIA; CALLUNA; HELIANTHUS; ROBINIA PSEUDOACACIA;

EID: 64949095251     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1031-2     Document Type: Article

References (25)

1. JW Withe 1978 Adv Food Res 24 288 354
2. E Anklam 1998 Food Chem 63 549 562
3. JF Gotte H Casabianca B Giroud M Albert J Lheritier ML Grenier-Loustalot 2003 J Chromatogr A 1021 145 155
4. J Devilleres MH Morlot JC Pham-Delégue 2004 J Food Chem 86 305 312
5. E Etzold B Lichtenberg-Kraag 2007 Eur Food Res Technol 227 579 586
6. MG Piazza LP Oddo 2004 Apidologie 35 94 111
7. B Lichtenberg-Kraag C Hedtke K Bienefeld 2002 Apidologie 33 327 337
8. Malkin Y (1994) Rheology fundamentals. ChemTech Publishing, Toronto
9. Rao MA (1996) Rheology of fluid and semisolid foods. Principles and application. Aspen Publishers, Inc, Gaitheersburg
10. P Junzheng J Changying 1998 J Food Eng 36 165 168
11. B Bhandari B D'Arcy C Kelly 1999 Int J Food Prop 2 3 217 226
12. B Mossel B Bhandari B D'Arcy N Caffin 2000 Lebenson Wiss Technol 33 545 552
13. S Zaitoun AA Ghzawi KIM Al-Malah B Abu-Jdayil 2001 Int J Food Prop 4 1 139 148
14. B Abu-Jdayil AA Ghzawi KIM Al-Malah S Zaitoun 2002 J Food Eng 51 33 38
15. B Mossel B Bhandari B D'Arcy N Caffin 2003 Int J Food Prop 6 1 87 97
16. A Lazaridou CG Biliaderis N Bacandritsos AG Sabantini 2004 J Food Eng 64 9 21
17. D Gomez-Diaz JM Nazava LC Quintas-Riveeiro 2006 Eur Food Res Technol 22 439 442
18. A Jasim ST Prabhu GSV Raghavan M Ngadi 2006 J Food Eng 79 1207 1213
19. B Yoo 2004 J Food Eng 65 459 463
20. PA Sopade PJ Halley BR D'Arcy B Bhandari N Caffin 2004 J Food Process Eng 27 4 284 309
21. Codex Alimentarius Commission (2001) Codex standard 12, Revised Codex Standard for Honey Standards and Standard Methods, vol 11. Sperimentale per la Zoologia, Rome. ( http://www.codexalimentarius.net )
22. Kobow J (2000) Untersuchungen zur gezielten Kristallisation von Honig als hochviskose übersättigte multi-komponente Saccharidlösung durch Eintrag von Scherenergie. Dissertation, TU Berlin
23. Bubnik Z, Kadlec P, Urban D, Bruhns M (1995) Sugar technologist's manual. Verlag Dr Albert Bartens, Berlin
24. K Speer A Montag 1986 Dt Lebenm Rdsch 82 248 253
25. PK Richardson SB Ross-Murphy 1981 Br Polym J 13 11 18