Effect of thermal and non-thermal treatment on the quality of honey: a review
In recent year, there has been an increasing amount of studies on the quality of honey particularly physicochemical properties and its nutritional value. Unfortunately, these properties will be affected when it is exposed to a temperature higher than 60°C during the conventional thermal processing a...
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| Language: | en |
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Penerbit UTHM
2017
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| Online Access: | http://eprints.uthm.edu.my/4484/1/Chapter%201_BFPP_S1.pdf http://eprints.uthm.edu.my/4484/ |
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| author | Mohd Fauzi, Noor Akhmazillah Lee, Andy Chyi Wei Razali, Muhammad Faiz |
| author2 | M. Fauzi, Akhmazillah |
| author_facet | M. Fauzi, Akhmazillah Mohd Fauzi, Noor Akhmazillah Lee, Andy Chyi Wei Razali, Muhammad Faiz |
| author_sort | Mohd Fauzi, Noor Akhmazillah |
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| collection | Institutional Repository |
| content_provider | Universiti Tun Hussein Onn Malaysia |
| content_source | UTHM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | In recent year, there has been an increasing amount of studies on the quality of honey particularly physicochemical properties and its nutritional value. Unfortunately, these properties will be affected when it is exposed to a temperature higher than 60°C during the conventional thermal processing and also altered its nutritional properties such as antioxidant activity and brown pigment formation. Hence, non-thermal processing that might be proven to be significant benefit, applied without causing significant heating that can damage taste, texture and nutritional value of honey. Although there are many research has been done on non-thermal processing on the bio-compounds in various foods in various foods, the application of non-thermal processing for the enhancement of the quality of honey is underexplored. By studying the effects of non-thermal processing on the quality of honey, it will help to improve the use of honey and also a diversification in food products containing it. |
| format | Book Section |
| id | my.uthm.eprints-4484 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | en |
| publishDate | 2017 |
| publisher | Penerbit UTHM |
| record_format | eprints |
| spelling | my.uthm.eprints-44842022-01-16T04:34:18Z http://eprints.uthm.edu.my/4484/ Effect of thermal and non-thermal treatment on the quality of honey: a review Mohd Fauzi, Noor Akhmazillah Lee, Andy Chyi Wei Razali, Muhammad Faiz TP248.13-248.65 Biotechnology In recent year, there has been an increasing amount of studies on the quality of honey particularly physicochemical properties and its nutritional value. Unfortunately, these properties will be affected when it is exposed to a temperature higher than 60°C during the conventional thermal processing and also altered its nutritional properties such as antioxidant activity and brown pigment formation. Hence, non-thermal processing that might be proven to be significant benefit, applied without causing significant heating that can damage taste, texture and nutritional value of honey. Although there are many research has been done on non-thermal processing on the bio-compounds in various foods in various foods, the application of non-thermal processing for the enhancement of the quality of honey is underexplored. By studying the effects of non-thermal processing on the quality of honey, it will help to improve the use of honey and also a diversification in food products containing it. Penerbit UTHM M. Fauzi, Akhmazillah Mohd Kassim, Angzzas Sari Razali, Nor Faizah Mansur, Sity Aishah 2017 Book Section PeerReviewed text en http://eprints.uthm.edu.my/4484/1/Chapter%201_BFPP_S1.pdf Mohd Fauzi, Noor Akhmazillah and Lee, Andy Chyi Wei and Razali, Muhammad Faiz (2017) Effect of thermal and non-thermal treatment on the quality of honey: a review. In: Biotechnology in Food Properties and Processing. Series1. Penerbit UTHM, Batu Pahat, Johor, pp. 1-10. ISBN 9789670764931 |
| spellingShingle | TP248.13-248.65 Biotechnology Mohd Fauzi, Noor Akhmazillah Lee, Andy Chyi Wei Razali, Muhammad Faiz Effect of thermal and non-thermal treatment on the quality of honey: a review |
| title | Effect of thermal and non-thermal treatment on the quality of honey: a review |
| title_full | Effect of thermal and non-thermal treatment on the quality of honey: a review |
| title_fullStr | Effect of thermal and non-thermal treatment on the quality of honey: a review |
| title_full_unstemmed | Effect of thermal and non-thermal treatment on the quality of honey: a review |
| title_short | Effect of thermal and non-thermal treatment on the quality of honey: a review |
| title_sort | effect of thermal and non-thermal treatment on the quality of honey: a review |
| topic | TP248.13-248.65 Biotechnology |
| url | http://eprints.uthm.edu.my/4484/1/Chapter%201_BFPP_S1.pdf http://eprints.uthm.edu.my/4484/ |
| url_provider | http://eprints.uthm.edu.my/ |