Premium
Evolution of monosaccharides of honey over 3 years: influence of induced granulation
Author(s) -
Mar Cavia Maria,
FernándezMuiño Miguel Angel,
Huidobro José Francisco,
Álvarez Cristina,
Teresa Sancho M.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01882.x
Subject(s) - monosaccharide , fructose , granulation , chemistry , food science , biochemistry , materials science , composite material
Summary Evolution of fructose and glucose over 30 months was researched in sixty fresh and unheated samples of honey collected in areas with typical Continental and Oceanic climates. Samples were stored at room temperature and analysed every 5 months. Influence of induced granulation process was also studied. Evolution patterns of both sugars were similar for all samples. We observed that both monosaccharides decreased with time being the evolution highly dependent on the initial pH of the samples. The lower the initial pH, the greater the decrease of monosaccharides. Induced granulation showed no influence on the evolution of fructose and glucose.