Study of the sensitive parameters of Uruguayan type of honey
Resumen:
The purpose of this work was to known the tendency to the crystallisation of honeys obtained by two beekeeper's companies, CALAS and Melika S.A. This could be useful for the research of different technologies for packaging honey. Honey crystallizes because it is a saturated solution of sugars. The speed of crystallization depends on the source of flower, weather and others, which gives a tipical composition to the honey. This is associated to certain parameters known as Sensitive Parameters (% glucose, glucose/moisture, fructose/glucose, (glucose-moisture)/fructose) and to the botanical origin. These honeys come from hives of the north, west and south of Uruguay (Artigas, Salto, Soriano, Río Negro, Colonia, San José, Florida y Canelones).
| 2007 | |
|
CRISTALIZACIÓN MIEL URUGUAY |
|
| Inglés | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28957 | |
| Acceso abierto | |
| CC BY-NC-ND |
| _version_ | 1807353827952689152 |
|---|---|
| author | GARCIA DA ROSA, ELOISA |
| author2 | FERREIRA, JOSÉ GONZALEZ, JORGE SANCHEZ, LUCIA MANCEBO, YANINA GONZÁLEZ, CARLOS TORRES, MARINA TORRE, ALEJANDRA AMUEDO, VIVIANA ALCARRAZ, LUCIA SANTOS, ESTELA CAMPANELLA, AGUSTÍN |
| author2_role | author author author author author author author author author author author |
| author_facet | GARCIA DA ROSA, ELOISA FERREIRA, JOSÉ GONZALEZ, JORGE SANCHEZ, LUCIA MANCEBO, YANINA GONZÁLEZ, CARLOS TORRES, MARINA TORRE, ALEJANDRA AMUEDO, VIVIANA ALCARRAZ, LUCIA SANTOS, ESTELA CAMPANELLA, AGUSTÍN |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | Presentado en: Apimondia (2007 : setiembre 9-14 : Melbourne) |
| dc.creator.none.fl_str_mv | GARCIA DA ROSA, ELOISA FERREIRA, JOSÉ GONZALEZ, JORGE SANCHEZ, LUCIA MANCEBO, YANINA GONZÁLEZ, CARLOS TORRES, MARINA TORRE, ALEJANDRA AMUEDO, VIVIANA ALCARRAZ, LUCIA SANTOS, ESTELA CAMPANELLA, AGUSTÍN |
| dc.date.none.fl_str_mv | 2007-01-01 |
| dc.description.abstract.none.fl_txt_mv | The purpose of this work was to known the tendency to the crystallisation of honeys obtained by two beekeeper's companies, CALAS and Melika S.A. This could be useful for the research of different technologies for packaging honey. Honey crystallizes because it is a saturated solution of sugars. The speed of crystallization depends on the source of flower, weather and others, which gives a tipical composition to the honey. This is associated to certain parameters known as Sensitive Parameters (% glucose, glucose/moisture, fructose/glucose, (glucose-moisture)/fructose) and to the botanical origin. These honeys come from hives of the north, west and south of Uruguay (Artigas, Salto, Soriano, Río Negro, Colonia, San José, Florida y Canelones). |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28957 28957 urn:ISBN:33780 |
| dc.language.iso.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) |
| dc.rights.license.none.fl_str_mv | CC BY-NC-ND |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY-NC-ND |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | CRISTALIZACIÓN MIEL URUGUAY |
| dc.title.none.fl_str_mv | Study of the sensitive parameters of Uruguayan type of honey |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/conferenceObject Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | The purpose of this work was to known the tendency to the crystallisation of honeys obtained by two beekeeper's companies, CALAS and Melika S.A. This could be useful for the research of different technologies for packaging honey. Honey crystallizes because it is a saturated solution of sugars. The speed of crystallization depends on the source of flower, weather and others, which gives a tipical composition to the honey. This is associated to certain parameters known as Sensitive Parameters (% glucose, glucose/moisture, fructose/glucose, (glucose-moisture)/fructose) and to the botanical origin. These honeys come from hives of the north, west and south of Uruguay (Artigas, Salto, Soriano, Río Negro, Colonia, San José, Florida y Canelones). |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| id | LATU_2ccb55c1fab9e6bea0576e25c86a2ac9 |
| identifier_str_mv | 28957 urn:ISBN:33780 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | eng |
| network_acronym_str | LATU |
| network_name_str | Catálogo digital del LATU |
| oai_identifier_str | oai:PMBOAI:28957 |
| publishDate | 2007 |
| publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | lfiori@latu.org.uy |
| repository.name.fl_str_mv | Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay |
| repository_id_str | |
| rights_invalid_str_mv | CC BY-NC-ND CC BY-NC-ND |
| spelling | Study of the sensitive parameters of Uruguayan type of honeyGARCIA DA ROSA, ELOISAFERREIRA, JOSÉGONZALEZ, JORGESANCHEZ, LUCIAMANCEBO, YANINAGONZÁLEZ, CARLOSTORRES, MARINATORRE, ALEJANDRAAMUEDO, VIVIANAALCARRAZ, LUCIASANTOS, ESTELACAMPANELLA, AGUSTÍNCRISTALIZACIÓNMIELURUGUAYThe purpose of this work was to known the tendency to the crystallisation of honeys obtained by two beekeeper's companies, CALAS and Melika S.A. This could be useful for the research of different technologies for packaging honey. Honey crystallizes because it is a saturated solution of sugars. The speed of crystallization depends on the source of flower, weather and others, which gives a tipical composition to the honey. This is associated to certain parameters known as Sensitive Parameters (% glucose, glucose/moisture, fructose/glucose, (glucose-moisture)/fructose) and to the botanical origin. These honeys come from hives of the north, west and south of Uruguay (Artigas, Salto, Soriano, Río Negro, Colonia, San José, Florida y Canelones).Laboratorio Tecnológico del Uruguay (LATU) (Montevideo)2007-01-01info:eu-repo/semantics/conferenceObjectPublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=2895728957urn:ISBN:33780engPresentado en: Apimondia (2007 : setiembre 9-14 : Melbourne)info:eu-repo/semantics/openAccessCC BY-NC-NDCC BY-NC-NDreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2020-05-12T17:55:18Zoai:PMBOAI:28957Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:48:39.861491Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse |
| spellingShingle | Study of the sensitive parameters of Uruguayan type of honey GARCIA DA ROSA, ELOISA CRISTALIZACIÓN MIEL URUGUAY |
| status_str | publishedVersion |
| title | Study of the sensitive parameters of Uruguayan type of honey |
| title_full | Study of the sensitive parameters of Uruguayan type of honey |
| title_fullStr | Study of the sensitive parameters of Uruguayan type of honey |
| title_full_unstemmed | Study of the sensitive parameters of Uruguayan type of honey |
| title_short | Study of the sensitive parameters of Uruguayan type of honey |
| title_sort | Study of the sensitive parameters of Uruguayan type of honey |
| topic | CRISTALIZACIÓN MIEL URUGUAY |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28957 |
