חיפוש מתקדם
Food Chemistry
Merin, U., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Bernstein, S., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Rosenthal, I., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Honey is used occasionally for sweetening infusions of black tea for improved palatability and believed health benefits. Naturally, this addition is not expected to adversely affect the wholesomeness of the tea. However, some samples of honey are reported to turn the colour of the tea infusion to an unappetizing tar-black, to the extent that it is considered unfit for human consumption. A thorough survey of the chemical composition suggests that the unusual high iron content may cause the blackening effect due to its association with polyphenolic tea compounds.
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הספר "אוצר וולקני"
אודות
תנאי שימוש
A parameter for quality of honey
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Merin, U., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Bernstein, S., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Rosenthal, I., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan 50250, Israel
A parameter for quality of honey
Honey is used occasionally for sweetening infusions of black tea for improved palatability and believed health benefits. Naturally, this addition is not expected to adversely affect the wholesomeness of the tea. However, some samples of honey are reported to turn the colour of the tea infusion to an unappetizing tar-black, to the extent that it is considered unfit for human consumption. A thorough survey of the chemical composition suggests that the unusual high iron content may cause the blackening effect due to its association with polyphenolic tea compounds.
Scientific Publication
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