Bruno Comby writes:
> Jean-Louis Tu wrote:
>
> > Does someone know details about heating of honey, namely:
> > -what is the temperature, and the processing time?
[...]
> Heating the honey generates a small proportion of HMF molecules known to
> be highly toxic. In Europe, a study has shown that more than 80% of the
> honey in the standard commerce has HMF-levels above the authorized
> standards for public health.
What are HMF molecules? Maillard substances? What are the standards
for it?
Thank you for knowledgable information!
Christian