Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity-Reference-Cited by-同舟云学术

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

Published:2016-09-03 Issue:4 Volume:243 Page:619-626
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Quintero-Lira A.,Ángeles Santos A.,Aguirre-Álvarez G.,Reyes-Munguía A.,Almaraz-Buendía I.,Campos-Montiel R. G.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-016-2775-0.pdf

Reference40 articles.

1. Venir E, Spaziani M, Maltini E (2010) Crystallization in “Tarassaco” Italian honey studied by DSC. Food Chem 122:410–415

2. Bogdanov S (1993) Liquefaction of honey. Apiacta XXVIII:4–10

3. Escuredo O, Dobre I, Fernández-González M, Seijo MC (2014) Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food Chem 149:84–90

4. Escriche I, Kadar M, Juan-Borrás M, Domenech E (2014) Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chem 142:135–143

5. Fallico B, Zappala M, Arena E, Verzera A (2004) Effects of conditioning on HMF content in unifloral honeys. Food Chem 85:305–313

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