Effect of thermal liquefying of crystallised honeys on their antibacterial activities
Abstract
Thermal liquefying of crystallised honey is the most convenient option for beekeepers to fully liquefy honey. A controlled mild thermal treatment is widely used for effective and safe liquefying of crystallised honey. In this study, we demonstrated that thermal liquefying at different temperatures of 45, 55 and 65 °C does not affect the overall honey antibacterial activity against Pseudomonas aeruginosa and Staphylococcus aureus, and, in some...
Paper Details
Title
Effect of thermal liquefying of crystallised honeys on their antibacterial activities
Published Date
Dec 1, 2018
Journal
Volume
269
Pages
335 - 341
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