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