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

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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:	T Technology (General)
Online Access:	http://eprints.uthm.edu.my/5783/ http://eprints.uthm.edu.my/5783/1/AJ%202015%20%2848%29.pdf

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