Chemistry and Technology of Honey Production (Paperback, 1st ed. 2018)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Chemistry of Foods
Release date:	October 2017
First published:	2018
Authors:	Ettore Baglio
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	40
Edition:	1st ed. 2018
ISBN-13:	978-3-319-65749-3
Categories:	Books > Professional & Technical > Agriculture & farming > Animal husbandry > Apiculture (beekeeping) Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-65749-6
Barcode:	9783319657493

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