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dc.contributor.authorKowalska, Gabriela
dc.contributor.authorRosicka-Kaczmarek, Justyna
dc.contributor.authorOlejnik, Tomasz P.
dc.contributor.authorDędek, Kamil
dc.date.accessioned2021-07-23T08:22:36Z
dc.date.available2021-07-23T08:22:36Z
dc.date.issued2019
dc.identifier.citationKowalska, G., Rosicka-Kaczmarek, J., Olejnik, T. P., & Dędek, K. (2019). The influence of selected process factors on the physicochemical and biological properties of honeys: A review. Biotechnology and Food Science, 83(1), 57-69. https://doi.org/10.34658/bfs.2019.83.1.57-69
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/3968
dc.identifier.urihttps://doi.org/10.34658/bfs.2019.83.1.57-69
dc.description.abstractHoney is one of the world's most valued natural food products. Characteristic, pleasant aroma, golden colour, sweet taste and healthpromoting properties cause a continuous increase of honey consumption in the European Union. The most wanted is regional honey. However, imported honey available on the market has often lower prices. The honey obtained can be heat treated, which reduces water content and can slow down the growth of the microorganisms, which are responsible for the undesirable fermentation of honey. Unprocessed honey appears to be the healthiest, but in practice, it’s often heat treated to slow down or back up the crystallization process and to make its dosage during technical processes easier. It is widely believed that heating of honey may have a harmful impact on its properties. There are countless articles of popular science, that warn of heating and cooking with honey. Should honey never be heated?The aim of this work is to give an overview of the influence of technical processes on the physicochemical and health-promoting properties of honey. The results demonstrated that the physicochemical and bioactive properties of honey are significantly affected by thermal treatment. As a result of the temperature, it comes to the Maillard reaction, during which HMF is synthesized. Furthermore, heating affects the activity of the enzymes contained in honey, among others, diastase and inverses. However, few studies made in this field show that honey heat treatment may work in favour of antioxidant properties. Depending on the type of honey, melanoidins may increase or decrease the antioxidant activity.en_EN
dc.language.isoenen_EN
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 83, No. 1, Wydawnictwo Politechniki Łódzkiej, Łódź 2019, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.subjecthoneyen_EN
dc.subjectMaillard reactionen_EN
dc.subjecthydroxymethylfurfuralen_EN
dc.subjectantioxidant activityen_EN
dc.subjectheatingen_EN
dc.subjectmiódpl_PL
dc.subjectreakcja Maillardapl_PL
dc.subjecthydroksymetylofurfuralpl_PL
dc.subjectaktywność antyoksydacyjnapl_PL
dc.subjectogrzewaniepl_PL
dc.titleThe influence of selected process factors on the physicochemical and biological properties of honeys: A reviewen_EN
dc.typeArtykułpl_PL
dc.typeArticleen_EN
dc.rights.licenseLUT Licenseen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.page.numbers. 57-69
dc.identifier.doihttps://doi.org/10.34658/bfs.2019.83.1.57-69
dc.identifier.doi10.34658/bfs.2019.83.1.57-69


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