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Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0–50 g/100 g). Honey decreased the transparency of gels and made them more yellow‐greenish; all of them were firm and uniform, especially at...
The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined in honeys from apiaries of the agricultural, hills and meadow zones of the south east region of Buenos Aires province (Argentina). The analysis of variance showed significant differences...
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