Rheology and botanical origin of Ethiopian monofloral honey
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- 作者：Abera Belaya ; b ; ab.berabelay@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Gulelat Desse Hakic ; gulelatw@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; hgulelat@bca.bw" class="auth_mail" title="E-mail the corresponding author ; Marc Birringerd ; Marc.Birringer@he.hs-fulda.de" class="auth_mail" title="E-mail the corresponding author ; Hannelore Borckd ; hannelore.borck@he.hs-fulda.de" class="auth_mail" title="E-mail the corresponding author ; Admasu Addie ; admassuaddi@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Kaleab Bayea ; kaleabbaye@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Samuel Melakuf ; abegaz_samuel@columbusstate.edu" class="auth_mail" title="E-mail the corresponding author ; samuelmelaku@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Botanical origin ; Rheology ; Arrhenius ; Newtonian ; Monofloral honey
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：393-401
- 全文大小：2202 K
文摘
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Melissopalynology was used to describe monofloral honeys.
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Viscosity inversely related with moisture content and water activity.
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Monofloral honeys exhibited Newtonian behavior.
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Effect of temperature on the viscosity followed Arrhenius model.