Chemistry and technology of honey production / Ettore Baglio.
Baglio, Ettore, author.
2018
TX560.H7 B34 2018e
Available Online

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Title Chemistry and technology of honey production / Ettore Baglio.
Author Baglio, Ettore, author.
ISBN 9783319657516 (electronic book)
3319657518 (electronic book)
9783319657493
3319657496
DOI https://doi.org/10.1007/978-3-319-65751-6
Published Cham, Switzerland : Springer Nature, [2018]
Copyright ©2018
Language English
Description 1 online resource (vi, 40 pages) : illustrations (chiefly color)
Item Number 10.1007/978-3-319-65751-6 doi
Call Number TX560.H7 B34 2018e
Dewey Decimal Classification 638/.16
540
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.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Series SpringerBriefs in molecular science (electronic), 2191-5415
Chemistry of foods (electronic), 2199-7209
SpringerBriefs in molecular science. Chemistry of foods.
Available in Other Form Chemistry and Technology of Honey Production.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
The industry of honey: an introduction
Honey: processing techniques and treatments
Overheating indexes and honey quality.

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