000			03851cam a2200589Ii 4500
001			1005188873
003			PTSN
005			20240619150555.0
006			m o d
007			cr mn|||||||||
008			211124t2018 sz a b 001 0 eng d
019			_a1005465196 _a1008870665
020			_a9783319657516 _q(electronic bk.)
020			_a3319657518 _q(electronic bk.)
020			_z9783319657493 _q(print) _qpaperback
020			_z3319657496 _q(print)
024	7		_a10.1007/978-3-319-65751-6 _2doi
035			_a(OCoLC)1005188873 _z(OCoLC)1005465196 _z(OCoLC)1008870665
040			_aYDX _beng _erda _epn _cYDX _dN$T _dEBLCP _dGW5XE _dN$T _dAZU _dOCLCF _dNHM _dCOO _dOSU _dIDB _dUAB _dMERUC _dU3W _dCAUOI _dSNK _dJG0 _dOCLCQ _dEZ9
040			_beng _erda _dSFPAGOH
050		4	_aTX560.H7 _bB34 2018e
072		7	_aTEC _x003000 _2bisacsh
100	1		_aBaglio, Ettore, _eauthor
245	1	0	_aChemistry and technology of honey production / _cEttore Baglio
264		1	_aCham, Switzerland : _bSpringer Nature, _c[2018]
264		4	_c©2018
300			_a1 online resource (vi, 40 pages) : _billustrations (chiefly color)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
340			_gpolychrome _2rdacc _0http://rdaregistry.info/termList/RDAColourContent/1003
490	1		_aSpringerBriefs in molecular science, _x2191-5407
490	1		_aChemistry of foods, _x2199-689X
490	1		_aSpringerBriefs in molecular science (electronic), _x2191-5415
490	1		_aChemistry of foods (electronic), _x2199-7209
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."--Provided by publisher
504			_aIncludes bibliographical references
505	0		_aThe industry of honey: an introduction -- Honey: processing techniques and treatments -- Overheating indexes and honey quality
506			_aAvailable to OhioLINK libraries
650		0	_aHoney. _0http://id.loc.gov/authorities/subjects/sh85061842
650		0	_aHoney _0http://id.loc.gov/authorities/subjects/sh85061842 _xAnalysis. _0http://id.loc.gov/authorities/subjects/sh2002006221
655		4	_aElectronic books
710	2		_aOhio Library and Information Network. _0http://id.loc.gov/authorities/names/no95058981
776	0	8	_iPrint version: _tChemistry and Technology of Honey Production. _dSpringer Verlag 2017 _z9783319657493 _w(OCoLC)994639374
830		0	_aSpringerBriefs in molecular science. _pChemistry of foods. _0http://id.loc.gov/authorities/names/no2014130112
907			_a.b10565036 _b24-11-21 _c23-02-21
998			_am _b01-01-00 _ca _d- _e- _feng _gsz _h0
999			_c47836 _d47836