Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types

Journal of Food Engineering

Volumn 219, Issue , 2018, Pages 129-136

  Önür, İpek ^a   Misra, N N ^b   Barba, Francisco J ^c   Putnik, Predrag ^d   Lorenzo, Jose M ^e   Gökmen, Vural ^f   Alpas, Hami ^g  

^a AROMSA AS GOSB 700   (Turkey)

^b General Mills India Private Limited   (India)

^c UNIVERSITY OF VALENCIA   (Spain)

^d UNIVERSITY OF ZAGREB   (Croatia)

^e CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^f HACETTEPE UNIVERSITY   (Turkey)

^g MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Diastase; HMF; Honey; Liquefaction; Thermal assisted high hydrostatic pressure; Ultrasound

Indexed keywords

HEAT TREATMENT; HIGH PRESSURE EFFECTS; HYDRAULICS; HYDROSTATIC PRESSURE; LIQUEFACTION; ULTRASONICS; VISCOSITY;

5 HYDROXYMETHYL FURFURALS; DIASTASE; HIGH HYDROSTATIC PRESSURE; HONEY; INDUSTRIAL PRODUCTION; PHYSICOCHEMICAL PROPERTY; PROCESSING TECHNOLOGIES; QUALITY PARAMETERS;

FOOD PRODUCTS;

EID: 85030628692     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.09.019     Document Type: Article

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