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010   $a3-319-65751-8
024 7 $a10.1007/978-3-319-65751-6
035   $a(CKB)4100000000587600
035   $a(DE-He213)978-3-319-65751-6
035   $a(MiAaPQ)EBC5061448
035   $a(PPN)20453500X
035   $a(EXLCZ)994100000000587600
100   $a20170927d2018      u|             0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aChemistry and Technology of Honey Production$b[electronic resource] /$fby Ettore Baglio
205   $a1st ed. 2018.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018.
215   $a1 online resource (VI, 40 p. 13 illus., 6 illus. in color.) 
225 1 $aChemistry of Foods,$x2199-689X
311   $a3-319-65749-6 
320   $aIncludes bibliographical references at the end of each chapters.
330   $aThis Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts.  In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.
410  0$aChemistry of Foods,$x2199-689X
606   $aFood?Biotechnology
606   $aNutrition   
606   $aBiochemistry
606   $aAnalytical chemistry
606   $aQuality control
606   $aReliability
606   $aIndustrial safety
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
606   $aBiochemistry, general$3https://scigraph.springernature.com/ontologies/product-market-codes/L14005
606   $aAnalytical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C11006
606   $aQuality Control, Reliability, Safety and Risk$3https://scigraph.springernature.com/ontologies/product-market-codes/T22032
615  0$aFood?Biotechnology.
615  0$aNutrition   .
615  0$aBiochemistry.
615  0$aAnalytical chemistry.
615  0$aQuality control.
615  0$aReliability.
615  0$aIndustrial safety.
615 14$aFood Science.
615 24$aNutrition.
615 24$aBiochemistry, general.
615 24$aAnalytical Chemistry.
615 24$aQuality Control, Reliability, Safety and Risk.
676   $a638.16
700   $aBaglio$b Ettore$4aut$4http://id.loc.gov/vocabulary/relators/aut$0768476
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910298586303321
996   $aChemistry and Technology of Honey Production$91565464
997   $aUNINA