Effect of drying on physicochemical and functional properties of stingless bee honey
The study aimed to evaluate the effect of drying on the functional quality of stingless bee (Heterotrigona itama) honey. The honey was subjected to vacuum drying (40–60°C), vacuum evaporation (40–60°C), and freeze drying, respectively, to achieve a standardized moisture content. The dehydrated honey...
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| Veröffentlicht in: | Journal of food processing and preservation 2021-04, Vol.45 (4), p.n/a |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The study aimed to evaluate the effect of drying on the functional quality of stingless bee (Heterotrigona itama) honey. The honey was subjected to vacuum drying (40–60°C), vacuum evaporation (40–60°C), and freeze drying, respectively, to achieve a standardized moisture content. The dehydrated honey seemed to have a significant (p |
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| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1111/jfpp.15328 |