Article

High pressure processing (HPP) of honey for the improvement of nutritional value

2013-10-01

Abstract excerpt

The present study was undertaken to assess the effect of high pressure processing (HPP) on total phenolic content (TPC) in manuka honey. Manuka honey is known for its amazing antimicrobial action and antioxidant properties. The effect of HPP (200, 400 and 600MPa) at ambient and moderate temperatures (53.41±0.30°C, 65.29±1.77°C, 71.92±1.63°C) and their combination for different processing time (5, 10 and 15min) was...

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Literature Corpus work: 86ac758b-af47-59cc-b4d5-5480570c763b
DOI: 10.1016/j.ifset.2013.06.012

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