Effect of Microwave Treatment on Microbial Contamination of Honeys and on Their Physicochemical and Thermal Properties

Effect of Microwave Treatment on Microbial Contamination of Honeys and on Their Physicochemical and Thermal Properties

In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of flowers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their c...

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Bibliographic Details
Main Authors: Paz Moliné María de la, Fernández Natalia Jorgelina, Medici Sandra Karina, Fasce Diana, Gende Liesel Brenda
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2015-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
honeys
microwave
microbial count
physicochemical and thermal properties
Paenibacillus larvae
Online Access:http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0031/pjfns-2015-0031.xml?format=INT
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