Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality
Author:
Affiliation:
1. LAQV‐REQUIMTE, Chemistry Department University of Aveiro Aveiro Portugal
2. Centro de Investigação de Montanha Instituto Politécnico de Bragança Bragança Portugal
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12848
Reference140 articles.
1. Possible Potential Effects of Honey and Its Main Components Against Covid-19 Infection
2. High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour
3. High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content
4. High Pressure Processed Manuka Honey: Change in Nutritional and Rheological Properties over 1-Year Storage
5. An insight on the relationship between food compressibility and microbial inactivation during high pressure processing
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