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TERMINÉ
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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TERMINÉ
Detecting the Pathogen that Threatens European Honey Bees (CLEANHIVE)
Date du début: 1 oct. 2008, Date de fin: 31 janv. 2012,
"Honey bees are extremely important to the economy of European agriculture and are worth billions of euros as honey producers and crop pollinators. Pollination is also of considerable importance to the environment. However, the fate of the European honey bees is seriously compromised and, with it, the beekeeping sector. Massive deaths of honey bees have taken place all over Europe and the USA. Whi ...
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