Effects of prolonged heating on antioxidant activity and colour of honey

Food Chemistry

Volumn 95, Issue 4, 2006, Pages 653-657

  Turkmen, Nihal ^a   Sari, Ferda ^a   Poyrazoglu, Ender S ^a   Velioglu, Y Sedat ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Colour; Heating; Honey; Kinetics; Maillard reaction

Indexed keywords

ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; FOOD COLOR; HEATING; HONEY; TEMPERATURE DEPENDENCE;

EID: 26644474964     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.02.004     Document Type: Article

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