Effects inducing changes in hydroxymethylfurfural content in honey
1998
Kubis, I. | Ingr, I. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic))
The effects of temperature and storage time were studied with respect to an increase in hydroxymethylfurfural content in honey samples. With the growing heat load of honey, all samples showed an increase in HMF content. The HMF content did not increase during sample storage in a cooler at a temperature of 6 deg C; the same or slightly (statistically insignificantly) higher HMF content was determined in 12 months. On the contrary, the increase was relatively high during sample storage at room temperature of 18 deg C (P0.001), but in none ofthe samples did the content rise to exceed the approved limit value for HMF content in honey.
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