Analytical rheology of honey: A state-of-the-art review
C Faustino, L Pinheiro - Foods, 2021 - mdpi.com
Honey has been used as a nutraceutical product since ancient times due to its nutritional
and medicinal properties. Honey rheology influences its organoleptic properties and is …
and medicinal properties. Honey rheology influences its organoleptic properties and is …
Temperature–viscosity models reassessed
M Peleg - Critical reviews in food science and nutrition, 2018 - Taylor & Francis
The temperature effect on viscosity of liquid and semi-liquid foods has been traditionally
described by the Arrhenius equation, a few other mathematical models, and more recently …
described by the Arrhenius equation, a few other mathematical models, and more recently …
Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations
VRN Telis, J Telis-Romero, HB Mazzotti… - International Journal of …, 2007 - Taylor & Francis
Experimental viscosity values of sucrose, glucose, and fructose aqueous solutions in a large
range of temperatures (0 to 85° C) and concentrations (10 to 60% w/w) that might be …
range of temperatures (0 to 85° C) and concentrations (10 to 60% w/w) that might be …
Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey
J Ahmed, ST Prabhu, GSV Raghavan… - Journal of Food …, 2007 - Elsevier
Physico-chemical, thermal, rheological and dielectric characteristics of seven Indian honey
samples obtained from various floral sources were investigated. The samples were found to …
samples obtained from various floral sources were investigated. The samples were found to …
Active edible films of methylcellulose with extracts of green apple (Granny Smith) skin
The aim a present study was developed methylcellulose (MC) active edible films with
extracts of green apple skin, as model systems of edible coating. Active edible films were …
extracts of green apple skin, as model systems of edible coating. Active edible films were …
Crystallization in “Tarassaco” Italian honey studied by DSC
E Venir, M Spaziani, E Maltini - Food chemistry, 2010 - Elsevier
The degree and rates of crystallization in honey stored at 5° C, 10° C, 15° C, 20° C and 25°
C were examined, with reference to rate enhancing and rate limiting factors of both …
C were examined, with reference to rate enhancing and rate limiting factors of both …
[图书][B] Sweeteners: nutritional aspects, applications, and production technology
T Varzakas, A Labropoulos, S Anestis - 2012 - books.google.com
Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all
essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The …
essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The …
Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength
J Ubbink, M Dupas-Langlet - Food Research International, 2020 - Elsevier
Several modifications of the Williams-Landel-Ferry (WLF) equation that incorporate the
water-content dependence of the viscosity are introduced and applied to the fitting the zero …
water-content dependence of the viscosity are introduced and applied to the fitting the zero …
Effect of temperature on the viscosity of honey
D Gómez-Díaz, JM Navaza… - International Journal of …, 2009 - Taylor & Francis
Influence of temperature on the viscosity of honeys was analysed in the present work. The
viscosity value decreased with the increase of temperature. The effect caused by …
viscosity value decreased with the increase of temperature. The effect caused by …
Rheology and botanical origin of Ethiopian monofloral honey
Rheology and botanical origin of Ethiopian monofloral honeys were investigated using
harmonized method of melissopalynology and HAAKE VT 500 over a temperature range of …
harmonized method of melissopalynology and HAAKE VT 500 over a temperature range of …