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

• المؤلفون الرئيسيون: Vinyoo Sakdatorn, Nandh Thavarungkul, Nakorn Srisukhumbowornchai, Pilairuk Intipunya
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: 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...