Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity

European Food Research and Technology

Volumn 243, Issue 4, 2017, Pages 619-626

  Quintero Lira, A ^a   Angeles Santos A ^a   Aguirre Alvarez G ^a   Reyes Munguia A ^b   Almaraz Buendia I ^a   Campos Montiel, R G ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

5 hydroxymethylfurfural; Antioxidant activity; Crystallized honey; Liquefying; Ultrasound

Indexed keywords

ANTIOXIDANTS; COLOR; FLAVONOIDS; GRAIN SIZE AND SHAPE; ORGANIC ACIDS; ULTRASONICS;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; 5 HYDROXYMETHYL FURFURALS; ANTI-OXIDANT ACTIVITIES; CRYSTALLIZED HONEY; DECRYSTALLIZATION; LIQUEFYING; PHENOLIC COMPOUNDS; ULTRASOUND TREATMENTS;

FOOD PRODUCTS;

EID: 84984885366     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2775-0     Document Type: Article

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