English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Analyses of honey produced by Africanized Apis mellifera from cassava flowers were carried out to characterize this product. The results showed satisfactory values within the standards of marketing, except for the apparent sucrose for exporting and hydroxymethylfurfural in Brazil. The honey was properly described by the power law model and exhibited a shear thinning behavior. The viscosity decreased with an increase in temperature. The Arrhenius model gave a good description of temperature effect on apparent viscosity of the honey, where the activation energy determined at a shear rate of 10 s _1 was 69.35 kJ/mol. Cassava flower honey not presented quality indexes within the parameters required by current standards, because to the apparent sucrose content is above the level allowed for exportation. These values need to be observed and monitored in a way that farmers can market the honey produced by Africanized A. mellifera amid the cassava culture with physical and chemical quality.

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>