Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

In this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram‐...

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Veröffentlicht in:	Journal of food process engineering 2017-02, Vol.40 (1), p.np-n/a
Hauptverfasser:	Pimentel‐González, D.J., Basilio‐Cortes, U.A., Hernández‐Fuentes, A.D., Figueira, A.C., Quintero‐Lira, A., Campos‐Montiel, R.G.
Format:	Magazinearticle
Sprache:	eng
Schlagworte:	Antibacterial properties Bacillus subtilis Bacteria Escherichia coli Health Honey Listeria monocytogenes Pseudomonas aeruginosa Salmonella Salmonella typhimurium Staphylococcus aureus
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