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Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures
The effect of heating at various temperatures (30, 40, 50, 60, 70 and 80 °C) on dynamic viscosity, colour, 5-hydroxymethylfurfural (5-HMF) concentration and diastase activity of raw rape honey were assessed. In fresh honey, moisture, ash, free acidity, pH and electrical conductivity averaged 185.3 g...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926927/ https://ncbi.nlm.nih.gov/pubmed/27413239 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2194-z |
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