Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

Food Chemistry

Volumn 149, Issue , 2014, Pages 84-90

  Escuredo, Olga ^a   Dobre, Irina ^b   Fernández González, María ^a   Seijo, M Carmen ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Crystallisation; Honey; Moisture content; Palynological characteristics; Statistical analysis; Sugar ratios

Indexed keywords

CRYSTALLIZATION PHENOMENON; HELIANTHUS ANNUUS; HONEY; MULTIPLE COMPARISON; PALYNOLOGICAL CHARACTERISTICS; PRINCIPAL COMPONENTS; SPEARMAN RANK CORRELATION; STATISTICAL RELATIONSHIP;

CRYSTALLIZATION; FRUITS; LIME; MOISTURE; MOISTURE DETERMINATION; PRINCIPAL COMPONENT ANALYSIS; STATISTICAL METHODS;

FOOD PRODUCTS;

GLUCOSE; SUGAR;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CASTANEA SATIVA; CHEMICAL ANALYSIS; CHESTNUT; CRYSTALLIZATION; EUCALYPTUS; HELIANTHUS ANNUUS; HONEY; MOISTURE; PRINCIPAL COMPONENT ANALYSIS; RAPESEED; ROBINIA PSEUDOACACIA; RUBUS; SUNFLOWER; TILIA; WATER CONTENT;

ACACIA; BRASSICA NAPUS; CALLUNA; CASTANEA SATIVA; CUCUMIS MELO VAR. INODORUS; EUCALYPTUS; HELIANTHUS; HELIANTHUS ANNUUS; RUBUS;

CRYSTALLISATION; HONEY; MOISTURE CONTENT; PALYNOLOGICAL CHARACTERISTICS; STATISTICAL ANALYSIS; SUGAR RATIOS;

CARBOHYDRATES; CRYSTALLIZATION; FLOWERS; HONEY; POLLEN; WATER;

EID: 84887580697     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.097     Document Type: Article

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