Nutritional and mineral contents of honey extracted by centrifugation and pressed processes
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- 作者：Samir Moura Kadri samirkbr@yahoo.com.br" class="auth_mail" title="E-mail the corresponding authorAuthor Vitae ; Rodrigo Zaluski rodrigozaluski@yahoo.com.br" class="auth_mail" title="E-mail the corresponding authorAuthor Vitae ; Ricardo de Oliveira Orsi ; orsi@fmvz.unesp.br" class="auth_mail" title="E-mail the corresponding authorAuthor Vitae
- 关键词：Ascorbic acid (PubChem CID ; 9888239) ; Quercetin (PubChem CID ; 5280343)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：237-241
- 全文大小：273 K
文摘
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Honey extracted by standard centrifugation and pressed processing was compared.
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Physicochemical parameters were within approved limits for commercialization.
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Extraction process affects the nutritional and mineral contents of honey.
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Pollen count in pressed honey was 5.6-fold greater than in centrifuged honey.
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Honey extracted by pressed processing has higher nutritional and mineral contents.