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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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell Publishing Ltd
2015
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| 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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