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In this study we examined the proline content of 143 honey samples with different flower origin. Some of the samples originated from commercial trade, the others came directly from beekeepers. We measured the proline content of beekeepers’ honeys and the received results were compared to the results of commercial honeys. The effects of added sugar products and heating on the quality parameters were also studied.

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sensory experiments, the sample with 50 percent date syrup stands to be acceptable having maintained and/or improved the physical characteristics. Al-Dabbas and Al-Qudsi (2012) pasteurized orange nectars measured with the composition of saccharose syrup

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