Evaluation of factors affecting crystallization of disparate se of multi-flower honey samples.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900219" target="_blank" >RIV/60461373:22330/15:43900219 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Evaluation of factors affecting crystallization of disparate se of multi-flower honey samples.
Original language description
. Honey crystallization is considered to be a natural process during its maturing and an indicator of natural honey composition. However, consumer evaluation of honey crystallization is usually negative. Crystallization depends on honey composition and it is influenced by methods and conditions of honey processing and storage (mechanical and thermal treatment). The aim of this work was to identify and evaluate general factors which can affect crystallization of blend multi-flower honeys (a disparate setof samples). The following qualitative parameters were determined: a content of 5-hydroxymethylfurfural, furfural, glucose and fructose, water and diastase activity, moisture and an absolute pollen count. A degree of honey sample crystallization was assessed by a sensory analysis. Effects of the various qualitative parameters on the crystallization degree were statistically evaluated. The honey crystallization degree was found to be a qualitative parameter positively correlated with the
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)