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dc.contributor.authorQuast, Leda B.-
dc.contributor.authorFarina, Sabrina G.-
dc.contributor.authorQuast, Ernesto-
dc.contributor.authorVieira, Manoela A.-
dc.contributor.authorQueiroz, Marise B.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-07-07T17:43:51Z-
dc.date.availablePT_Br
dc.date.available2021-07-07T17:43:51Z-
dc.date.copyright-
dc.date.issued2020-
dc.identifierPT_Br
dc.identifier.citationQUAST, L.B; et. al. Co-crystallized honey with sucrose: evaluation of process and product characterization. J Food Process Preserv, 2020; 00:e14876.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/132-
dc.description.abstractHoney is a commercial product that presents difficulties in food industries related to crystallization inside the packages. Dry ingredients are easy to handle. Honey co-crystallized with sucrose is a dry productthat can be used in the food industry as long as fulfillsafety and sensory requirements. The objective of this work was to produce and characterize honey co-crystallized with sucrose using 9 different samples of honey. The process of co-crystallization of honey (15%) with sucrose resulted productswith water activity from 0.38 to 0.51, moisture values ranging from 1.25% to 2.04% (wet basis), good fluidity (repose angles from 23.40 to 32.28°) and apparent density from 0.46 to 0.55 g/cm3. The products presented morphological structure characteristic of co-crystallization products. Final products showed good overall sensory acceptance, which opens the possibility of using co-crystallized honey in food industries.pt_BR
dc.description.sponsorshipFAPESPpt_BR
dc.formatPT_Br
dc.languagePT_Br
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dc.rightsPT_Br
dc.sourcePT_Br
dc.titleCo-crystallized honey with sucrose: evaluation of process and product characterizationpt_BR
dc.typeArticlept_BR
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dc.contributor.CRUESPPT_Br
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