Honey: Enzymes, Antioxidant Properties & Antibacterial Effects - Ng, Wen-Jie;Khoo, Betty;Chin, Tze-Jian
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A compilation of scientific investigations on honey, about the enzymatic activities of diastase and invertase that present in honey naturally, the levels of these enzymes are the parameters to evaluate the freshness and authenticity of honey. Besides that, honey possesses antioxidant properties as well including phenolic compounds and flavonoids which derived from its botanical sources. Furthermore, the assessment of honey on bacterial growth and its inhibitory effect on the formation of biofilm.

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Produktbeschreibung
A compilation of scientific investigations on honey, about the enzymatic activities of diastase and invertase that present in honey naturally, the levels of these enzymes are the parameters to evaluate the freshness and authenticity of honey. Besides that, honey possesses antioxidant properties as well including phenolic compounds and flavonoids which derived from its botanical sources. Furthermore, the assessment of honey on bacterial growth and its inhibitory effect on the formation of biofilm.
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Autorenporträt
Graduated from University of Science Malaysia (USM) and National University of Malaysia (UKM) in biomedical sciences background. An academician and researcher in Universiti Tunku Abdul Rahman (UTAR), Malaysia. Research focuses on the bioactivities and chemistry of bee products, including honey, propolis etc..