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Author Baglio, Ettore,
Title Chemistry and technology of honey production / Ettore Baglio.
Imprint Cham, Switzerland : Springer Nature, [2018]

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Author Baglio, Ettore,
Series SpringerBriefs in molecular science, 2191-5407
Chemistry of foods, 2199-689X
SpringerBriefs in molecular science (electronic), 2191-5415
Chemistry of foods (electronic), 2199-7209
SpringerBriefs in molecular science. Chemistry of foods.
Subject Honey.
Honey -- Analysis.
Description 1 online resource (vi, 40 pages) : illustrations (chiefly color).
Summary "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.
Bibliography Note Includes bibliographical references.
Contents The industry of honey: an introduction -- Honey: processing techniques and treatments -- Overheating indexes and honey quality.
Note Print version record.
ISBN 9783319657516 (electronic bk.)
3319657518 (electronic bk.)
9783319657493 (print)
3319657496 (print)
ISBN/ISSN 10.1007/978-3-319-65751-6
OCLC # 1005188873
Additional Format Print version: Chemistry and Technology of Honey Production. Springer Verlag 2017 9783319657493 (OCoLC)994639374

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