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Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey
The present study was done to optimize the power ultrasound processing for maximizing diastase activity of and minimizing hydroxymethylfurfural (HMF) content in honey using response surface methodology. Experimental design with treatment time (1-15 min), amplitude (20-100%) and volume (40-80 mL) as...
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| Publicado no: | Food Technol Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5848193/ https://ncbi.nlm.nih.gov/pubmed/29540991 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.04.17.5263 |
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