Optimization of Thermal Processing for Crystallization Control and Quality Retention in Mustard Honey
Sristi Vats, Satish Kumar Sharma, Anil Kumar, Ashok Kumar Verma, Sabbu Sangeeta & Deeksha Semwal · European Journal of Nutrition & Food Safety · 2026
Mustard honey crystallises rapidly during storage because of its sugar composition, which can reduce consumer acceptability and complicate post-bottling handling. This study evaluated the effect of controlled thermal processing on crystallisation behaviour and selected physicoche...
Open access
Research Article
10.9734/ejnfs/2026/v18i72087