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- Ángeles Santos, A., et al. Show all 6 Authors
- European food research & technology 2017 v.243 no.4 pp. 619-626
- 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; color; crystallization; flavonoids; heat treatment; honey; hydroxymethylfurfural; phenolic acids; ultrasonic treatment
- ... The objective of this study was to explore the effects of liquefying honey by ultrasound in five honeys with different botanical source. The ultrasound treatments were at a frequency of 42 kHz for 5, 10 and 15 min. The effects on crystal size, 5-hydroxymethylfurfural (HMF), colour, phenolic acids, flavonoids and antioxidant activity 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) an ...