Effect of high hydrostatic pressure applied to a Mexican honey to increase its microbiological and functional quality

[Display omitted] •HHP processing decreased native microorganism counts in honey.•The antioxidant activity and phenolic content of honey increased after 2min of processing at 600MPa.•The total carotenoids content was maintained after up to 8min of processing.•The viscosity slightly of honey decrease...

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Bibliographic Details
Published in:	Food and bioproducts processing Vol. 102; pp. 299 - 306
Main Authors:	Leyva-Daniel, Diana E., Escobedo-Avellaneda, Zamantha, Villalobos-Castillejos, Fidel, Alamilla-Beltrán, Liliana, Welti-Chanes, Jorge
Format:	Journal Article
Language:	English
Published:	Rugby Elsevier B.V 01-03-2017 Elsevier Science Ltd
Subjects:	Antioxidants Aquatic reptiles Ascorbic acid Biological activity Carotenoids Fructose Functional properties Glucose High hydrostatic pressure Honey Hydrostatic pressure Hydroxymethylfurfural Impact analysis Maltose Mexican honey Microbiological flora Microbiology Microorganisms Phenolic compounds Phenols Pressure effects Q factors Quality parameters Rheological behavior Rheological properties Studies Violaxanthin Viscosity Vitamins Mexico Functional properties High hydrostatic pressure Mexican honey Rheological behavior Microbiological flora Quality parameters
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