Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders

This study was aimed at researching the impact of the drying procedure (using the most appropriate honey–maltodextrin concentration for each drying technique) and botanical origin of honey on the physicochemical and potentially bioactive properties of honey powders that were made using maltodextrin...

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Detalles Bibliográficos
Autores principales: Cantero, Leire, González-Ceballos, Lara, Vallejos, Saúl, Puertas, Guillermo, Fernández-Muiño, Miguel A., Sancho, M. Teresa, Osés, Sandra M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650056/
https://www.ncbi.nlm.nih.gov/pubmed/37959109
http://dx.doi.org/10.3390/foods12213990

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650056/
https://www.ncbi.nlm.nih.gov/pubmed/37959109
http://dx.doi.org/10.3390/foods12213990

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