Effect of Different Processing Techniques and Storage Conditions on Honey Properties

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dc.contributor.authorRani, Jyoti
dc.contributor.authorKamboj, Harkrishan
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorRose, Pawan Kumar
dc.contributor.authorBou-Mitri, Christelle
dc.contributor.authorGoksen, Gulden
dc.contributor.authorFaliarizao, Natoavina
dc.date.accessioned2025-03-17T12:22:45Z
dc.date.available2025-03-17T12:22:45Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractHoney 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.
dc.identifier.doi10.1007/978-981-97-3565-5_19
dc.identifier.endpage469
dc.identifier.isbn978-981973565-5
dc.identifier.isbn978-981973564-8
dc.identifier.scopus2-s2.0-85213980392
dc.identifier.scopusqualityN/A
dc.identifier.startpage439
dc.identifier.urihttps://doi.org/10.1007/978-981-97-3565-5_19
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1341
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Nature
dc.relation.ispartofHoney in Food Science and Physiology
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250316
dc.titleEffect of Different Processing Techniques and Storage Conditions on Honey Properties
dc.typeBook Part

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