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Enhancing the quality attributes of processed honey and avoiding its crystallisation by the application of a non-thermal treatment process (TOPHONEY)
Date du début: 1 janv. 2010, Date de fin: 30 juin 2013,
"Crystallised honey is granular, opaque and highly viscous. Crystallisation is a natural phenomenon, and usually takes place within a few weeks after extracting the honey from the honeycomb: however most consumers prefer clear liquid honey. Crystallization arises due to the presence of glucose micro-crystals and air bubbles in the honey. Commercial honey processing currently uses pasteurisation eq ...
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