Crystallization in "Tarassaco" Italian honey studied by DSC

Food Chemistry

Volumn 122, Issue 2, 2010, Pages 410-415

  Venir, Elena ^a   Spaziani, Massimiliano ^a   Maltini, Enrico ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

aw; Crystallization rate; DSC; Glucose monohydrate; Honey crystals; State diagram; Supersaturation; Viscosity

Indexed keywords

GLUCOSE;

ARTICLE; CRYSTAL; CRYSTALLIZATION; DANDELION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GLASS TRANSITION TEMPERATURE; HONEY; KINETICS; MELTING POINT; OXYGEN SATURATION; PURIFICATION; SEPARATION TECHNIQUE; THERMODYNAMICS; VISCOSITY;

TARAXACUM OFFICINALE;

EID: 77950865137     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.012     Document Type: Article

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