Chemistry and technology of honey production /
Ettore Baglio
- 1 online resource (vi, 40 pages) : illustrations (chiefly color)
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- SpringerBriefs in molecular science, 2191-5407 Chemistry of foods, 2199-689X SpringerBriefs in molecular science (electronic), 2191-5415 Chemistry of foods (electronic), 2199-7209 .
- SpringerBriefs in molecular science. Chemistry of foods. .
Includes bibliographical references
The industry of honey: an introduction -- Honey: processing techniques and treatments -- Overheating indexes and honey quality
Available to OhioLINK libraries
"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