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Influence of type and state of crystallisation on the water activity of honey |
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| Authors: | R.A. Gleiter H. Horn H.-D. Isengard |
| Affiliation: | 1. University of Hohenheim, Institute of Beekeeping, August-von-Hartmann-Straße 13, D-70593 Stuttgart, Germany;2. University of Hohenheim, Institute of Food Technology, Garbenstraße 25, D-70593 Stuttgart, Germany |
| Abstract: | In total, 249 samples of different honey types were analysed concerning water content and water activity. The samples were identified by using physico-chemical parameters and melissopalynological methods. |
| Keywords: | Honey Water activity Water content State of crystallisation Glucose/fructose ratio |
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