Effects of conventional, diffusion and modern moisture removal methods on quality of stingless bee (Heterotrigona itama Cockerell) honey
Stingless bee honey produced from Heterotrigona itama is a popular natural sweetener that exhibits numerous bioactivities and health benefits. However, the honey revealed high moisture content (>27.0%), making it highly susceptible to undesirable microbial fermentation. The conventional pro...
Saved in:
Main Author: | Mohd Baroyi, Syahrul Anis Hazwani |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2021
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/97852/1/FK%202021%2093%20UPMIR.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
by: Mohammad, Salma Malihah
Published: (2020) -
Evaluation of Bacillus spp. isolated from stingless bee (Heterotrigona itama cockerell) honey as a potential probiotic
by: Zulkhairi Amin, Fatin Aina
Published: (2020) -
Characterization of bacteria from nest products of stingless bee, Heterotrigona itama (Cockerell, 1918)
by: Ngalimat, Mohamad Syazwan
Published: (2019) -
Nest characteristics and pheromone compounds of Heterotrigona itama Cockerell
by: Ahmad Jailani, Nur Maisarah
Published: (2017) -
Foraging behaviours of stingless bees Heterotrigona itama cockerell and Geniotrigona thoracica Smith as potential pollinators to star fruit Averrhoa carambola L.
by: Wan Mohd Adnan, Wan Nur Asiah
Published: (2021)