REGULATION OF THE STRUCTURE OF HONEY DURING ITS LONG-TERM STORAGE

The article describes a new method of treating crystallised honey and the characteristics of the obtained liquid honey stored for a long period of at least 1 year. It has been shown that a new method of low- temperature isothermal accelerated processing in a microwave reactor MWR-SPR allows melting...

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Hlavní autoři:	S. Kurta, O. Khatsevich, I. Solonytska, N. Povarova
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Odesa National University of Technology 2020-12-01
Edice:	Harčova Nauka ì Tehnologìâ
Témata:	honey crystals structure particle size diastase number hydroxymethylfurfural
On-line přístup:	https://journals.onaft.edu.ua/index.php/foodtech/article/view/1900
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!