Honey - its characteristics, sensory aspects, and applications.

Aparna, A. R. and Rajalakshmi, D. (1999) Honey - its characteristics, sensory aspects, and applications. Food Reviews International, 15 (4). 455-471, 60 ref..

PDF Food Reviews International 1999 15(4) 455.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

A general review of honey is presented. Aspects considered include: classification of honeys; extraction and processing methods; storage of honey; physical properties (colour, optical properties, density, viscosity and thermal conductivity); chemical composition (moisture content, sugars, minerals and other components); techniques used to analyse composition of honeys; specific standards for honeys that apply in India; nutritional values for various honeys; factors influencing sensory properties of honey; food applications of honey; and conclusions.

Item Type:	Article
Uncontrolled Keywords:	Honey; Production and processing; Properties and composition; Nutritional-Medicinal-Antimicrobial value; Sensory aspects; Application potential
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Feb 2012 06:22
Last Modified:	20 Feb 2012 06:22
URI:	http://ir.cftri.res.in/id/eprint/7729

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