TY  - JOUR
T1  - Effectt of Heating and Storage on Honey Hydroxy Methylfurfural and Diastase Activity
AU - , Nuray Sahinler AU - , Aziz Gul 
JO  - Journal of Food Technology
VL  - 3
IS  - 2
SP  - 152
EP  - 157
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.152.157
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.152.157
KW  - 
AB  - The purpose of this research was to assess the effect of temporary heating the quality characteristics of honey during storage. Honey samples obtain from Hatay were heated at 55, 60, 65?C for 6, 9, 15, 20, 30 minutes. Honey samples were left to room temperature (21?C) and stored this ambient temperature for 29 weeks to be assessed. The changes in the diastase activity, hydroxyl methylfurfural (HMF) content were observed. Heating treatment applied to honey did not effect on diastase number except the effect storage time. Also, HMF content of honey samples were affected significantly from storage time and heating.
ER  -