Improvement of rheological and physicochemical properties of longan honey by non-thermal magnetic technique

• Main Authors: Vinyoo Sakdatorn, Nandh Thavarungkul, Nakorn Srisukhumbowornchai, Pilairuk Intipunya
• 格式: 雜誌
• 出版: 2018
• 主題: Agricultural and Biological Sciences
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85044382915&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/48707

© 2018 Institute of Food Science and Technology. A non-thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and...