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Summary:

"This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts. In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine."--Provided by publisher.

Table of Contents:

• The Industry of Honey: An Introduction
• Honey: Processing Techniques and Treatments
• Overheating Indexes and Honey Quality.

Author/Creator:

Baglio, Ettore , author

Languages:

English

Language Notes:

Item content: English

Main Work:

Chemistry and technology of honey production [by Baglio, E.]

Other Related Resources:

Print version: Chemistry and Technology of Honey Production (Springer Verlag 2017 — ISBN 9783319657493; LCCN 2017948638)

Related Series:

SpringerBriefs in molecular science > Chemistry of foods

SpringerBriefs in molecular science (electronic) (ISSN 2191-5415)

Chemistry of foods (electronic) (ISSN 2199-7209)

Subjects:

Honey

Honey — Analysis

General Notes:

Includes bibliographical references.
Description based on: Online resource; title from digital title page (ProQuest Ebook Central, viewed November 13, 2017).

Physical Description:

1 online resource.

Call Numbers:

TX560.H7 B34 2018eeb

ISBNs:

9783319657516 (electronic bk.)
3319657518 (electronic bk.)
9783319657493 (print) [Invalid]
3319657496 (print) [Invalid]

Other Standard Numbers:

10.1007/978-3-319-65751-6 (source: None)

OCLC Numbers:

1005188873

Other Control Numbers:

EBC5061448 (source: MiAaPQ)
[Unknown Type]: ybp14853200