High pressure processing (HPP) of honey for the improvement of nutritional value

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 59-63

  Akhmazillah, M F N ^a,b   Farid, M M ^a   Silva, F V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITI TUN HUSSEIN ONN MALAYSIA   (Malaysia)

Author keywords

High pressure processing; Honey; Thermal processing; Total phenolic content

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIMICROBIAL ACTION; ANTIOXIDANT PROPERTIES; EFFECT OF HIGH PRESSURE; HIGH PRESSURE PROCESSING; HONEY; NUTRITIONAL QUALITIES; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS; RAPID THERMAL ANNEALING; THERMAL PROCESSING (FOODS);

FOOD PRODUCTS;

EID: 84889085942     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.06.012     Document Type: Article

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