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International Journal of Food Properties Volume 18, 2015 - Issue 12
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Original Articles

Physicochemical, Rheological, and Thermal Properties of Six Types of Honey from Various Floral Origins in Tunisia

Amel BoussaidFood Preservation Laboratory, High Institute of Food Industry, Tunis, TunisiaView further author information
,
Moncef ChouaibiFood Preservation Laboratory, High Institute of Food Industry, Tunis, Tunisia;Department of Chemical and Food Engineering, University of Salerno, Via Ponte Don Melillo, ItaliaCorrespondence[email protected]
View further author information
,
Leila RezigFood Preservation Laboratory, High Institute of Food Industry, Tunis, TunisiaView further author information
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Rafik MissaouiDépartement des Sciences des Aliments et de Nutrition, Pavillon Paul-Comtois, rue de l’Agriculture, Université Laval, QuébecView further author information
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Francesco DonsíDepartment of Chemical and Food Engineering, University of Salerno, Via Ponte Don Melillo, ItaliaView further author information
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Giovanna FerrariDepartment of Chemical and Food Engineering, University of Salerno, Via Ponte Don Melillo, ItaliaView further author information
&
Salem HamdiFood Preservation Laboratory, High Institute of Food Industry, Tunis, TunisiaView further author information
 show all
Pages 2624-2637 | Received 30 Sep 2014, Accepted 16 Dec 2014, Published online: 31 Jul 2015

Citations (21)

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Kenenisa Dekeba Tafa, Venkatesa Prabhu Sundramurthy & N. Subramanian. (2021) Rheological and thermal properties of honey produced in Algeria and Ethiopia: a review. International Journal of Food Properties 24:1, pages 1117-1131.
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María Dolores Alvarez, Raúl Fuentes, Gonzalo Guerrero & Wenceslao Canet. (2017) Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure. International Journal of Food Properties 20:4, pages 845-863.
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Articles from other publishers (19)

Z. Haider, S. Qamer, S. Kanwal, S. Manzoor, M. Naeem, J. Uddin, T. Liaqat, A. Parveen, A. Khan & A. Al-Harrasi. (2024) Assessment of essential minerals and physico-chemical analysis of floral origins fresh honey produced by Apis mellifera. Brazilian Journal of Biology 84.
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Thiago C. Pereira, Adriano G. Cruz, Jonas T. Guimarães, Giancarlo Cravotto & Erico M.M. Flores. (2023) Ultrasonication for honey processing and preservation: A brief overview. Food Research International 174, pages 113579.
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Nawel Guenaoui, Salim Ouchemoukh, Nadia Amessis‐Ouchemoukh, Amar Otmani, Rabha Ayad, Dyhia Sadou, Andreea Pușcaș & Vlad Mureșan. (2023) Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey. Journal of Food Science.
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Ioana Stanciu. (2021) Rheological study of orange honey with influence on concentration. Oriental Journal Of Chemistry 37:4, pages 864-867.
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Célia Faustino & Lídia Pinheiro. (2021) Analytical Rheology of Honey: A State-of-the-Art Review. Foods 10:8, pages 1709.
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Magdalena Orczykowska, Tomasz P. Olejnik, Justyna Rosicka‐Kaczmarek, Karolina Miśkiewicz & Gabriela Kowalska. (2020) Use of phenomenological rheology methods to analyze the viscoelastic properties of bee honeys. Journal of Food Process Engineering 44:3.
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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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Leda B. Quast, Sabrina G. Farina, Ernesto Quast, Manoela A. Vieira & Marise B. Queiroz. (2020) Co‐crystallized honey with sucrose: Evaluation of process and product characterization. Journal of Food Processing and Preservation 44:11.
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Otilia Bobis, Adela Ramona Moise, Isabel Ballesteros, Estefanía Sánchez Reyes, Silvia Sánchez Durán, José Sánchez-Sánchez, Sandra Cruz-Quintana, Francesca Giampieri, Maurizio Battino & José M. Alvarez-Suarez. (2020) Eucalyptus honey: Quality parameters, chemical composition and health-promoting properties. Food Chemistry 325, pages 126870.
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Hamed A. Ghramh, Khalid Ali Khan, Ahmed Zubair & Mohammad Javed Ansari. (2020) Quality evaluation of Saudi honey harvested from the Asir province by using high-performance liquid chromatography (HPLC). Saudi Journal of Biological Sciences 27:8, pages 2097-2105.
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Juliano R. Pereira, André N. da R. Campos, Fabíola C. de Oliveira, Vanessa R.O. Silva, Geraldo F. David, Jéferson G. Da Silva, Wesley W.G. Nascimento, Maurício H.L. Silva & Ângelo M.L. Denadai. (2020) Physical-chemical characterization of commercial honeys from Minas Gerais, Brazil. Food Bioscience 36, pages 100644.
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Elisabeta-Irina Geană, Corina Teodora Ciucure, Diana Costinel & Roxana Elena Ionete. (2020) Evaluation of honey in terms of quality and authenticity based on the general physicochemical pattern, major sugar composition and δ13C signature. Food Control 109, pages 106919.
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Furkan T. Saricaoglu, Aycan Cinar, Huseyin Demircan & Rasim A. Oral. (2019) Rheological and microstructural characterization of royal jelly at different temperatures. Journal of Food Process Engineering 42:8.
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Navid Mazruei Arani, Zahra Emam-Djomeh, Zatollah Asemi, Hamid Tavakolipour, Reza Sharafati Chaleshtori & Sabihe-Alsadat Alizadeh. (2019) Physiochemical and microbial properties of honey containing heat-resistant Bacillus coagulans T11. Journal of Food Measurement and Characterization 13:3, pages 1917-1923.
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Eirini K. Nikolidaki, Ioanna Mandala, Nikolaos P. Zogzas & Vaios T. Karathanos. (2019) Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature. Food Research International 116, pages 1357-1365.
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Kutaila Abbas Al-Farsi, Nasser Abdullah Al-Habsi & Mohammad Shafiur Rahman. (2018) State Diagram of Crystallized Date-Syrup: Freezing Curve, Glass Transition, Crystals-Melting and Maximal-Freeze-Concentration Condition. Thermochimica Acta 666, pages 166-173.
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Seher SERİN, Kamile Nazan TURHAN & Mahir TURHAN. (2018) Correlation between water activity and moisture content of Turkish flower and pine honeys. Food Science and Technology 38:2, pages 238-243.
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El-Kazafy A. TahaSaad Al-KahtaniReda Taha. (2018) Comparison of Pollen Spectra and Amount of Mineral Content in Honey Produced by Apis florea F. and Apis mellifera L.. Journal of the Kansas Entomological Society 91:1, pages 51.
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Vanelle Maria Da Silva, Larissa Andrade De Carvalho, Natália Leite De Oliveira, Robledo De Almeida Torres Filho & Jaime Vilela De Resende. (2016) Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins. Journal of Texture Studies 47:3, pages 208-219.
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