Effect of Different Processing Techniques and Storage Conditions on Honey Properties
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Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Nature
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Honey is a naturally occurring biological product produced by bees using the nectar of plants and is extremely beneficial to humans both as a food and medication. It is a good source of water, glucose, and fructose, including trace amounts of proteins, vitamins, minerals, and organic acids. Raw or minimally processed honey is a high-quality honey offering several nutritional and health preventative benefits but could be microbiologically contaminated due to yeasts, some anaerobic bacteria, Clostridium botulinum, and molds. Moreover, processing could be required to meet physical and sensorial requirements. In addition, heating, filtering, and moisture reduction are all necessary processes for raw honey processing to avoid fermentation, delay crystallization, and eliminate contaminants. During processing, it is a challenge to maintain its nutritional value and health properties and to improve product appeal. Various methods have been employed for honey processing as alternatives to conventional heat treatments, such as microwave heating, ultrasound processing, infrared heating, high hydrostatic pressure processing, and membrane technology. The chapter covers the composition of honey, the nutritional value of its components, conventional and modern processing methods of honey, and their effect on its physiological and nutritional characteristics. © The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2024.
Açıklama
Anahtar Kelimeler
Kaynak
Honey in Food Science and Physiology
WoS Q Değeri
Scopus Q Değeri
N/A
