How do you reverse crystallization in honey?
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| Papers (8) | Insight |
|---|---|
31 Citations | One step could involve heat treating honey with other ingredients, especially those that dilute and acidify the honey environment. |
| It infers that glucose/fructose at 2.5:1 is the most stable honey crystallization, relatively. | |
| The composition and rheology are some of the important parameters that influence the crystallization behavior of honey. | |
| These results indicated that the relative content of glucose and fructose had a significant effect on the crystallization of honey. | |
253 Citations | It is noteworthy that, the crystallization of Kashmiri honey was faster than other types of studied honey samples. |
| Microfiltration and ultrafiltration could be employed to produce enzyme-enriched honey besides clarified honey. | |
41 Citations | The study generates a new approach in honey processing which can guarantee the high nutritional quality of honey and its original natural freshness. |
| Studies with sugar model systems resembling honey confirmed that the observed change in water activity quantitatively corresponded to that caused by glucose crystallization. |
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