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Deliciousness: Winter 2009

Friday, January 16, 2009

Honey crystallization

I guess honey gives you energy; therefore why it's a topic for the DOE.
http://www.newton.dep.anl.gov/askasci/gen06/gen06278.htm

From a more conventional sources - the N a t i o n a l H o n e y B o a r d F o o d T e c h n o l o g y / Pr o d u c t R e s e a r ch Program
http://www.honey.com/downloads/crystallization.pdf

Scienceline The NYU Science, Health and Environmental Reporting Program.
http://scienceline.org/2007/04/09/ask-westly-crystallizedhoney/
Posted by Philosurfer at 12:39 PM

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LINKS

  • curious cook blog - McGee
  • Fooducation
  • http://www.straightgrade.com/
  • Khymos
  • New York Academy of Sciences Food Science Series - Podcasts
  • Peter Reinhart
  • playing with fire and water
  • Sourdough Q&A
  • TED - Technology, Entertainment, Design
  • The Bread Bakers Guild of America
  • The San Francisco Baking Institute
  • The Science of Cooking

Blog Archive

  • ▼  2009 (10)
    • ▼  January (8)
      • Some food rheology primers and resources
      • Honey crystallization
      • A konjac glucomannan resource
      • POLYMER - DSC - DMA - GLASSY resources
      • Herve This is blogging
      • Peter Reinhart TED video - The ART OF BAKING BREAD
      • Is molecular gastronomy just hype ?
      • Web resource for polysaccharides/hydrocolloids.
    • ►  February (2)

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Philosurfer
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