Physicochemical parameters and sensory properties of honeys from Buenos Aires region
The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined in honeys from apiaries of the agricultural, hills and meadow zones of the so...
| Main Authors: | , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
|
| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0308814613018669 http://hdl.handle.net/20.500.12123/4374 https://doi.org/10.1016/j.foodchem.2013.12.011 |
Similar Items: Physicochemical parameters and sensory properties of honeys from Buenos Aires region
- Caracterización sensorial de mieles de abeja mediante análisis multivariado a tres vías
- Physicochemical and melissopalynological profiles of Citrus limon honey from Tucumán-Argentina. Hesperidin as a suitable marker of floral origin
- Metabolic profiling of a range of peach fruit varieties reveals high metabolic diversity and commonalities and differences during ripening
- Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
- Miel de Lotus
- Effect of botanical and physicochemical composition of Argentinean honeys on the inhibitory action against food pathogens