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International Journal of Food Properties Volume 9, 2006 - Issue 2
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Original Articles

The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey

R. Mora-Escobedo Depto. de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México, DF, MéxicoCorrespondence[email protected]
,
Y. Moguel-Ordóñez CE-Mocochá, CIR-SURESTE, INIFAP, México
,
M.E. Jaramillo-Flores Depto. de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México, DF, México
&
G.F. Gutiérrez-López Depto. de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México, DF, México
Pages 299-316 | Received 05 Apr 2005, Accepted 21 Aug 2005, Published online: 06 Feb 2007

Citations (18)

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Larissa Farias da Silva Cruz, Paulo Vitor França Lemos, Thaís de Souza Santos, Pedro Paulo Lordelo Guimarães Tavares, Renata Quartieri Nascimento, Leila Magda Rodrigues Almeida, Carolina Oliveira de Souza & Janice Izabel Druzian. (2023) Storage conditions significantly influence the stability of stingless bee (Melipona scutellaris) honey. Journal of Apicultural Research 62:3, pages 530-541.
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Mircea Oroian, Sonia Amariei, Isabel Escriche, Ana Leahu, Cristina Damian & Gheorghe Gutt. (2014) Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys. International Journal of Food Properties 17:10, pages 2228-2240.
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P. Mondragón-Cortez, J.A. Ulloa, P. Rosas-Ulloa, R. Rodríguez-Rodríguez & J.A. Resendiz Vázquez. (2013) Physicochemical characterization of honey from the West region of México. CyTA - Journal of Food 11:1, pages 7-13.
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K. Nikolova, I. Panchev, S. Sainov, G. Gentscheva & E. Ivanova. (2012) Selected Physical Properties of Lime Bee Honey in Order to Discriminate Between Pure Honey and Honey Adulterated with Glucose. International Journal of Food Properties 15:6, pages 1358-1368.
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Yolanda Ruiz-Navajas, Manuel Viuda-Martos, Juana Fernández-López, Juan Manuel Zaldivar-Cruz, Victor Kuri & José Ángel Pérez-Álvarez. (2011) Antioxidant Activity of Artisanal Honey From Tabasco, Mexico. International Journal of Food Properties 14:2, pages 459-470.
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H. Umesh Hebbar, N.K. Rastogi & R. Subramanian. (2008) Properties of Dried and Intermediate Moisture Honey Products: A Review. International Journal of Food Properties 11:4, pages 804-819.
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R. Subramanian, H. Umesh Hebbar & N.K. Rastogi. (2007) Processing of Honey: A Review. International Journal of Food Properties 10:1, pages 127-143.
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Articles from other publishers (11)

Voraluck Suriwong, Somkiat Jaturonglumlert, Jaturapatr Varith, Kanjana Narkprasom, Yardfon Tanongkankit, Chanawat Nitatwichit & Phirunrat Thaisamak. (2021) Thai creamed honey: enthalpy of crystal melting and texture profile under different storage conditions. International Food Research Journal 28:5, pages 936-944.
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J. M. Flores-Moreno, Manuel H. De La Torre, C. Frausto-Reyes & Rafael Casillas. (2021) Imaging of bee honey sugar crystals by second-harmonic generation microscopy. Applied Optics 60:25, pages 7706.
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Silvia Tappi, Virginia Glicerina, Luigi Ragni, Amanda Dettori, Santina Romani & Pietro Rocculi. (2021) Physical and structural properties of honey crystallized by static and dynamic processes. Journal of Food Engineering 292, pages 110316.
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Sonia Amariei, Liliana Norocel & Laura Agripina Scripcă. (2020) An innovative method for preventing honey crystallization. Innovative Food Science & Emerging Technologies 66, pages 102481.
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Abdullah Kurt, Ibrahim Palabiyik, Recep Gunes, Nevzat Konar & Omer Said Toker. (2020) Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey. Food Analytical Methods 13:4, pages 952-961.
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Iqbal Singh & Sukhmeet Singh. (2018) Honey moisture reduction and its quality. Journal of Food Science and Technology 55:10, pages 3861-3871.
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Maria Afonso, Marta Magalhães, Luana Fernandes, Marina Castro & Elsa Ramalhosa. (2018) Temperature Effect on Rheological Behavior of Portuguese Honeys. Polish Journal of Food and Nutrition Sciences 68:3, pages 217-222.
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Lucília Carolina Vardenski Costa, Elaine Kaspchak, Marise Bonifácio Queiroz, Mareci Mendes de Almeida, Ernesto Quast & Leda Battestin Quast. (2015) Influence of temperature and homogenization on honey crystallization. Brazilian Journal of Food Technology 18:2, pages 155-161.
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Alini Mari Kuroishi, Marise Bonifácio Queiroz, Mareci Mendes de Almeida & Leda Battestin Quast. (2012) Avaliação da cristalização de mel utilizando parâmetros de cor e atividade de água. Brazilian Journal of Food Technology 15:1, pages 84-91.
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Jun-Han Oh & Byoungseung Yoo. (2011) Effect of temperature on the relationship between moisture content and dynamic rheological properties of Korean honey. Food Science and Biotechnology 20:1, pages 261-265.
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Sławomir Bakier. (2009) Capabilities of near-infrared spectroscopy to analyse changes in water bonding during honey crystallisation process. International Journal of Food Science & Technology 44:3, pages 519-524.
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