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000823811 008__ 171004t20182018sz\a\\\\ob\\\\000\0\eng\d
000823811 019__ $$a1005465196$$a1008870665
000823811 020__ $$a9783319657516$$q(electronic book)
000823811 020__ $$a3319657518$$q(electronic book)
000823811 020__ $$z9783319657493
000823811 020__ $$z3319657496
000823811 0247_ $$a10.1007/978-3-319-65751-6$$2doi
000823811 035__ $$aSP(OCoLC)on1005188873
000823811 035__ $$aSP(OCoLC)1005188873$$z(OCoLC)1005465196$$z(OCoLC)1008870665
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000823811 1001_ $$aBaglio, Ettore,$$eauthor.
000823811 24510 $$aChemistry and technology of honey production /$$cEttore Baglio.
000823811 264_1 $$aCham, Switzerland :$$bSpringer Nature,$$c[2018]
000823811 264_4 $$c©2018
000823811 300__ $$a1 online resource (vi, 40 pages) :$$billustrations (chiefly color)
000823811 336__ $$atext$$btxt$$2rdacontent
000823811 337__ $$acomputer$$bc$$2rdamedia
000823811 338__ $$aonline resource$$bcr$$2rdacarrier
000823811 4901_ $$aSpringerBriefs in molecular science,$$x2191-5407
000823811 4901_ $$aChemistry of foods,$$x2199-689X
000823811 4900_ $$aSpringerBriefs in molecular science (electronic),$$x2191-5415
000823811 4900_ $$aChemistry of foods (electronic),$$x2199-7209
000823811 504__ $$aIncludes bibliographical references.
000823811 5050_ $$aThe industry of honey: an introduction -- Honey: processing techniques and treatments -- Overheating indexes and honey quality.
000823811 506__ $$aAccess limited to authorized users.
000823811 520__ $$a"This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts.  In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine."--Provided by publisher.
000823811 588__ $$aDescription based on print version record.
000823811 650_0 $$aHoney.
000823811 650_0 $$aHoney$$xAnalysis.
000823811 77608 $$iPrint version:$$tChemistry and Technology of Honey Production.$$dSpringer Verlag 2017$$z9783319657493$$w(OCoLC)994639374
000823811 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
000823811 852__ $$bebk
000823811 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-65751-6$$zOnline Access$$91397441.1
000823811 909CO $$ooai:library.usi.edu:823811$$pGLOBAL_SET
000823811 980__ $$aEBOOK
000823811 980__ $$aBIB
000823811 982__ $$aEbook
000823811 983__ $$aOnline
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