Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties

• Autore: Escuredo Olga
• Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 online resource (214 p.)
• Soggetto topico: Biology, life sciences; Research & information: general
• Soggetto non controllato: Algerian honey; anti-inflammatory; antimicrobial; antioxidant; antioxidant activity; authentication; autumn heather honey; Babors Kabylia; bacterial pathogen; bioactivity; biogeographical origin; botanical origin; characterization; chemical analysis; commercial honey; diatoms; entomological origin; Erica manipuliflora Salisb; floral origins; functional food; gas chromatography-mass spectrometry; high resolution mass spectrometry; honey; honeydew; hydrogen peroxide; light stable isotope mass spectrometry; linear discriminant analysis; liquid chromatography; melissopalynology; mitochondrial DNA; modified partial least squares; multivariate analysis; n/a; NADH dehydrogenase 2; NF-κB; NIR; Nrf-2; nuclear magnetic resonance; optimization; PCA; PCR; phenolic profile; physicochemical parameters; pine honey; pollen; polyphenols; principal component analysis; principal components analysis; quality control; quality parameters; quality standard; response surface methodology; safflower (Carthamus tinctorius L.) honey; sensorial properties; sensory evaluation; Silicoflagellata; solid-phase microextraction; spores; tandem mass spectrometry; total phenolic content; ultra-high performance liquid chromatography; volatiles
• Persona (resp. second.): SeijoM. Carmen; EscuredoOlga
• Sommario/riassunto: Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory characteristics and pollen profiles for the interpretation of the botanical and geographical origin of honey. This book compiles twelve original studies that address these issues and improve the knowledge of honeys of multiple botanical and geographical origins.
• Altri titoli varianti: Authenticity of Honey
• Titolo autorizzato: Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910580206003321
• Lo trovi qui: Univ. Federico II