TY  - SER
AU  - Mahmoud,Awad A.
AU  - Owayss,Ayman A.
TI  - Influence of heat treatment on formation of hydroxymethylfurfural and hydrogen peroxide as heating indicators of honey
KW  - Honeybee
KW  - Effect of temperature on
KW  - Hydrogen peroxide
KW  - Heat
KW  - Physiological effect
KW  - Hydroxymethylfurfural
N1  - Includes references
N2  - The physico-chemical characteristics of fresh cotton ( Gossypium vitifolium) honey were determined. The indices obtained were within their standard ranges of Egyptian, European and Codex Alimentarius honey Standards. Influences of heating at different temperatures: 60°C, 70°C, 80°C and 90°C for 1, 3 & 5 min. on development of hydroxymethylfurfural (HMF) and formation of hydrogen peroxide (H202), as indicator for glucose oxidase activity were measured. The HMF content increased significantly with the prolonged of heating and time especially when honey exposed to temperatures above 70°C. HMF values for heated samples were lower than the limits allowed by Egyptian, European and Codex Standards suggesting that HMF alone may be insufficient indicator for heating honey as a case in the system of high-temperature short-time
UR  - http://nile.enal.sci.eg/EALE/2008/FJARD/2208/2/155.pdf
ER  -