Effect of time on thermally treated honey

Quality parameters are altered when pasteurizing and liquefying honey, depending on crystallization, temperature and extent of treat ment. Two tests comprising seven repetitions each were performed: T1 analyzed for: humidity, acidity, HMF, color and crystallization degree, before a 70ºC thermal trea...

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Autores principales: Mouteira, María Cecilia, Malacalza, Néstor Hugo, Maly, Laura Elizabeth, Albo, Graciela Noemí
Formato: Articulo Comunicacion
Lenguaje:Inglés
Publicado: 2006
Materias:
Ciencias Agrarias
Miel
Efecto térmico
Producción de miel
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/158730
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-158730
record_format dspace
spelling I19-R120-10915-1587302023-10-11T04:03:39Z http://sedici.unlp.edu.ar/handle/10915/158730 Effect of time on thermally treated honey Mouteira, María Cecilia Malacalza, Néstor Hugo Maly, Laura Elizabeth Albo, Graciela Noemí 2006 2023-10-10T17:42:36Z en Ciencias Agrarias Miel Efecto térmico Producción de miel Quality parameters are altered when pasteurizing and liquefying honey, depending on crystallization, temperature and extent of treat ment. Two tests comprising seven repetitions each were performed: T1 analyzed for: humidity, acidity, HMF, color and crystallization degree, before a 70ºC thermal treatment and T2, same as T1 after the treatment. Facultad de Ciencias Agrarias y Forestales Articulo Comunicacion http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
Miel
Efecto térmico
Producción de miel
spellingShingle Ciencias Agrarias
Miel
Efecto térmico
Producción de miel
Mouteira, María Cecilia
Malacalza, Néstor Hugo
Maly, Laura Elizabeth
Albo, Graciela Noemí
Effect of time on thermally treated honey
topic_facet Ciencias Agrarias
Miel
Efecto térmico
Producción de miel
description Quality parameters are altered when pasteurizing and liquefying honey, depending on crystallization, temperature and extent of treat ment. Two tests comprising seven repetitions each were performed: T1 analyzed for: humidity, acidity, HMF, color and crystallization degree, before a 70ºC thermal treatment and T2, same as T1 after the treatment.
format Articulo
Comunicacion
author Mouteira, María Cecilia
Malacalza, Néstor Hugo
Maly, Laura Elizabeth
Albo, Graciela Noemí
author_facet Mouteira, María Cecilia
Malacalza, Néstor Hugo
Maly, Laura Elizabeth
Albo, Graciela Noemí
author_sort Mouteira, María Cecilia
title Effect of time on thermally treated honey
title_short Effect of time on thermally treated honey
title_full Effect of time on thermally treated honey
title_fullStr Effect of time on thermally treated honey
title_full_unstemmed Effect of time on thermally treated honey
title_sort effect of time on thermally treated honey
publishDate 2006
url http://sedici.unlp.edu.ar/handle/10915/158730
work_keys_str_mv AT mouteiramariacecilia effectoftimeonthermallytreatedhoney
AT malacalzanestorhugo effectoftimeonthermallytreatedhoney
AT malylauraelizabeth effectoftimeonthermallytreatedhoney
AT albogracielanoemi effectoftimeonthermallytreatedhoney
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