Name: Chemistry and Technology of Honey Production
Price: 60.52 EUR
Availability: InStock
Author: Ettore Baglio
ISBN: 9783319657509

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portada Chemistry and Technology of Honey Production

Chemistry and Technology of Honey Production

Type

Physical Book

Publisher

Springer Nature B.V.

Author

Ettore Baglio

Year

2017

Language

English

Pages

Format

Paperback

Dimensions

23.4 x 15.6 cm

ISBN13

9783319657509

Chemistry and Technology of Honey Production

Ettore Baglio (Author) · Springer Nature B.V. · Paperback

New Book Imported to Austria

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60,52 €

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Synopsis "Chemistry and Technology of Honey Production"

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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Chemistry and Technology of Honey Production - Ettore Baglio

Synopsis "Chemistry and Technology of Honey Production"

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