High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content

This work was undertaken to assess the effects of high-pressure processing on brown pigment formation, antibacterial activity and hydroxymethylfurfural (HMF) content in Manuka honey. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25–33 °C) and with moderate tem...

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Bibliographic Details
Main Authors: Fauzi, Noor Akhmazillah, Mohammed, M. Farid
Format: Article
Language:English
Published: Wiley-Blackwell Publishing Ltd 2015
Subjects:
Online Access:http://eprints.uthm.edu.my/5783/1/AJ%202015%20%2848%29.pdf
http://eprints.uthm.edu.my/5783/
http://dx.doi.org/10.1111/ijfs.12630
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