The physicochemical and antioxidant properties of double-boiled kelulut honey. Degree thesis, Universiti Tun Hussein Onn Malaysia. (2019)
Abstract
Kelulut honey is a unique Malaysian food that has beneficial components and high potential in many health aspects. In commercial processing plant, honey is usually subjected to thermal treatment, where its quality is compromised due to unstable and thermolabile components. Therefore, double boiling was chosen as it does not exert significant heat, thus minimizes damage done. The quality was determined after
treated by double boiling technique at optimized condition. Three different sources of Kelulut honey based on the main types of foods consumed by the bees (Coconut, Multifloral and Wild Flowers) were tested.
| Item Type: | Thesis (Degree) |
|---|---|
| Keywords: | Physicochemical, Antioxidant, Double-boiled, Kelulut honey |
| Taxonomy: | By Niche > Kelulut (Stingless Bee) > Ecology By Niche > Kelulut (Stingless Bee) > Research |
| Local Content Hub: | Niche > Kelulut (Stingless Bee) |
| Depositing User: | Nor Azimahwati Aris |
| Date Deposited: | 08 Aug 2024 07:01 |
| Last Modified: | 08 Aug 2024 07:01 |
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