LEADER 01807nam 2200325 n 450 001 996395655103316 005 20221103135054.0 035 $a(CKB)3810000000014303 035 $a(EEBO)2240932112 035 $a(UnM)9959395800971 035 $a(EXLCZ)993810000000014303 100 $a19990405d1529 uy 101 0 $alat 135 $aurbn||||a|bb| 200 10$aSyntaxis. Roberti VVhitintoni Lichfeldiensis in florentissima Oxoniensi achademia laureati opusculu[m], de Syntaxi. siue constructione recensitu[m]. xxii. supra sesquimillesimum n[ost]re salutis anno. Idi. Februa$b[electronic resource] $eRo. VV. L. insuu[m] zoilu[m] hexasticho[n]. Q[uo]d sum pollicit[us] co[n]sulto, q[uo]d Lyce gru[n]nis? Denuo ad incude[m] si reuocetur opus. Hoc fecit Cicero, vates hoc bilbilianus. Hoc Augustinus diuus, hic, atq[ue] alii. Q[ui]n viri illustres fecere hoc ad sibi laude[nt] qua fronte id vitio das sicopha[n]ta mihi? Idem in eunde[m] distichon. Qua[m] leta segete hic renouat[us] noster agell[us] pupulat, vt videas ruperis ipse Lyce 210 $a[Southwark $cPer me Petrum Treueris$d1529?] 215 $a[2]+ p 300 $aImprint suggested by STC. 300 $aFragment: title page and verso only. 300 $aReproduction of original in the British Library. 330 $aeebo-0018 606 $aLatin language$xGrammar$vEarly works to 1800 615 0$aLatin language$xGrammar 700 $aWhittington$b Robert$fd. ca. 1560.$01000899 801 0$bCu-RivES 801 1$bCu-RivES 906 $aBOOK 912 $a996395655103316 996 $aSyntaxis. Roberti VVhitintoni Lichfeldiensis in florentissima Oxoniensi achademia laureati opusculu, de Syntaxi. siue constructione recensitum. xxii. supra sesquimillesimum nostre salutis anno. Idi. Februa$92398711 997 $aUNISA LEADER 03645nam 22007095 450 001 9910298586303321 005 20200702065145.0 010 $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 /$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