Influence of Stirring Parameters on Creaminess of Spring Blossom Honey Measured by Crystal Size, Whiteness Index and Mouthfeel

Spring blossom honey from regions with many rape fields tends to crystalize rapidly after harvesting. The crystallization process needs to be controlled by stirring in order to avoid the formation of coarse crystals and to ensure the creaminess of honey. The aim of this study was to investigate how...

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Detalles Bibliográficos
Autores principales: Meixner, Mario, Weber, Mareike, Lella, Sebastian, Rozhon, Wilfried, Dasbach, Margot
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818981/
https://www.ncbi.nlm.nih.gov/pubmed/36613260
http://dx.doi.org/10.3390/foods12010048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818981/
https://www.ncbi.nlm.nih.gov/pubmed/36613260
http://dx.doi.org/10.3390/foods12010048

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