Honey as a Clarifying and Anti-Browning Agent in Food Processing and a New Method of Mead Production

  • Chang Y. Lee

Abstract

Today’s consumers demand foods more natural with less food additives. We found honey to have very useful characteristics in food processing such as a fruit juice clarifying agent, an anti-browning agent among others. Honey can replace some of the conventional food additives in fruit juice or wine production and it can also be processed into a wide range of new beverage products. The following describes some of our research on honey that has been carried out for over ten years in our laboratory.

Keywords

Fruit Juice Apple Juice Honey Sample Apple Slice Juice Clarification 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • Chang Y. Lee
    • 1
  1. 1.Department of Food Science and TechnologyCornell UniversityGenevaUSA

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