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Chemistry and technology of honey pr...

Baglio, Ettore.

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Chemistry and technology of honey production

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemistry and technology of honey production/ by Ettore Baglio.
Author:	Baglio, Ettore.
Published:	Cham :Springer International Publishing : : 2018.,
Description:	vi, 40 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Honey. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-65751-6
ISBN:	9783319657516

Chemistry and technology of honey production
Baglio, Ettore.

Chemistry and technology of honey production[electronic resource] /by Ettore Baglio. - Cham :Springer International Publishing :2018. - vi, 40 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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.

ISBN: 9783319657516

Standard No.: 10.1007/978-3-319-65751-6doiSubjects--Topical Terms:

3296275
Honey.

LC Class. No.: TX560.H7 / B34 2018

Dewey Class. No.: 638.16

Chemistry and technology of honey production
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245 1 0 $a Chemistry and technology of honey production $h [electronic resource] / $c by Ettore Baglio.
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300 $a vi, 40 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
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.
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