Effect of high hydrostatic pressure applied to a Mexican honey to increase its microbiological and functional quality

Food and Bioproducts Processing

Volumn 102, Issue , 2017, Pages 299-306

  Leyva Daniel, Diana E ^a   Escobedo Avellaneda, Zamantha ^b   Villalobos Castillejos, Fidel ^a   Alamilla Beltrán, Liliana ^a   Welti Chanes, Jorge ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Functional properties; High hydrostatic pressure; Mexican honey; Microbiological flora; Quality parameters; Rheological behavior

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; FRUCTOSE; GLUCOSE; HYDRAULICS; HYDROSTATIC PRESSURE; PIGMENTS; RHEOLOGY;

FUNCTIONAL PROPERTIES; HIGH HYDROSTATIC PRESSURE; MEXICAN HONEY; MICROBIOLOGICAL FLORA; QUALITY PARAMETERS; RHEOLOGICAL BEHAVIORS;

FOOD PRODUCTS;

EID: 85012113330     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2017.01.001     Document Type: Article

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