Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey
Taha Rababah,
Muhammad Al-U’datt,
Amjad Naqresh
et al.
Abstract:This research explores the crystallization process of honey during storage with a focus on its dissolution dynamics and essential characteristics. The investigation includes the examination of the effects of heat treatment at different temperatures (45−90 °C) and durations (23−960 min) on the induced crystallization of honey at 14 °C. Various analyses were conducted, including pH, acidity, color, sugar profile, phenolic and flavonoid contents, DPPH-scavenging activity, hydroxymethylfurfural (HMF), viscosity, a… Show more
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