Investigating the effect of thermal treatment on nutritional properties of Kelulut honey

The natural antioxidants flavonoids and phenolic acids make Kelulut honey a healthy alternative, but heating it over 90 degrees Celsius can cause it to lose some of its flavour and nutritional value. The aim of this study was to investigate how thermal treatment affects the antioxidant activity, tot...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Razali, Muhammad Faiz, Amri, Muhammad Akmal, Mohamed, Elizah, Othman, Zolkanain, Fauzi, Noor Akhmazillah Mohd
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Antioxidants Flavonoids Flavors Fourier transforms Heat treatment Heating Hydroxyl groups Infrared spectroscopy Phenolic acids Phenols Reagents Scavenging Spectrum analysis
Online-Zugang:	Volltext
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