Chemistry and technology of honey production

• 作者： Baglio, Ettore, author.
• 其他作者：
  • SpringerLink (Online service)
• 其他題名：
  • SpringerBriefs in molecular science.
• 出版： Cham : Springer International Publishing :Imprint: Springer
• 叢書名： SpringerBriefs in molecular science,
• 主題： Honey. , Honey--Analysis. , Chemistry. , Food Science. , Nutrition. , Biochemistry, general. , Analytical Chemistry. , Quality Control, Reliability, Safety and Risk.
• ISBN： 9783319657516 (electronic bk.) 、 9783319657493 (paper)
• FIND@SFXID: CGU
• 資料類型: 電子書
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• 摘要註: 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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