Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey

• Taha Rababah,
• Muhammad Al-U’datt,
• Amjad Naqresh,
• Sana Gammoh,
• Ali Almajwal,
• Mohammed Saleh,
• Sevil Yücel,
• Yara AL-Rayyan,
• Numan AL-Rayyan

Affiliations

Taha Rababah

Department of Nutrition and Food Technology, Jordan University of Science and Technology, Ar-Ramtha, Jordan

Muhammad Al-U’datt

Department of Nutrition and Food Technology, Jordan University of Science and Technology, Ar-Ramtha, Jordan

Amjad Naqresh

Department of Nutrition and Food Technology, Jordan University of Science and Technology, Ar-Ramtha, Jordan

Sana Gammoh

Department of Nutrition and Food Technology, Jordan University of Science and Technology, Ar-Ramtha, Jordan

Ali Almajwal

Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia

Mohammed Saleh

Department of Nutrition and Food Technology, Faculty of Agriculture, the University of Jordan, Amman, Jordan

Sevil Yücel

Yildiz Technical University, Istanbul, Turkey

Yara AL-Rayyan

College of Agriculture and Life Science, University of Wisconsin-Madison, Madison, WI, United States

Numan AL-Rayyan

School of Medicine and Public Health, University of Wisconsin-Madison, Madison, WI, United States