Effects of heating and storage on hydroxy methylfurfural and diastase activity of different Turkish honeys
Yükleniyor...
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Int Bee Research Assoc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Samples were taken of Turkish honeys of different botanical origin, including Citrus (Citrus spp.), a high plateau mixture of Medicago sativa, Onobrychis sativa, astragalus globosus L., Echinops ritr L., Trifolium montanum L., Thymus vulgaris, and Verbascum densiflorum, cotton (Gossypium herbaceum), and pine (Pinus nigra) (honeydew honey). Samples were heated at 55, 65 and 75 degrees C for different heat exposure periods (15, 30,45,60 min). Honey samples were then left at room temperature (21 degrees C) for 9 months after which period the changes in diastase activity and hydroxyl methylfurfural (HMF) content were observed. Diastase number and HMF content of honey samples were significantly affected by heating, heat exposure period and storage time.
Açıklama
Anahtar Kelimeler
honey, diastase, HMF heating, storage, heat exposure period, quality
Kaynak
Journal of Apicultural Research
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
46
Sayı
1
