Corpus ID: 18592041

Honey’s Enzymes in Food Manufacturing The enzymes in honey do not generally influence the final food product because they are present in relatively low concentrations. However, enzymes play a vital role as nectar is ripened into honey

@inproceedings{2013HoneysEI,
  title={Honey’s Enzymes in Food Manufacturing The enzymes in honey do not generally influence the final food product because they are present in relatively low concentrations. However, enzymes play a vital role as nectar is ripened into honey},
  author={},
  year={2013}
}

Published 2013

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Introduction Enzymes are complex proteins formed in living cells that bring about the many processes and reactions in living materials. Honey naturally contains small amounts of enzymes. The predominant enzymes in honey are diastase (amylase), invertase (glucosidase) and glucose oxidase. Others, including catalase and acid phosphatase, can also be present. Honey’s enzyme content can vary widely by floral source and region. 1