國立虎尾科技大學 |

Chemistry and Technology of Honey Production

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Chemistry and Technology of Honey Production/ by Ettore Baglio.
作者:	Baglio, Ettore.
面頁冊數:	VI, 40 p. 13 illus., 6 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-65751-6
ISBN:	9783319657516

Chemistry and Technology of Honey Production
Baglio, Ettore.

Chemistry and Technology of Honey Production[electronic resource] /by Ettore Baglio. - 1st ed. 2018. - VI, 40 p. 13 illus., 6 illus. in color.online resource. - Chemistry of Foods,2199-689X. - Chemistry of Foods,.

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.

ISBN: 9783319657516

Standard No.: 10.1007/978-3-319-65751-6doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Chemistry and Technology of Honey Production
LDR:02431nam a22003975i 4500 001 996763
003 DE-He213
005 20200702065145.0
007 cr nn 008mamaa
008 201225s2018 gw | s |||| 0|eng d
020 $a 9783319657516 $9 978-3-319-65751-6
024 7 $a 10.1007/978-3-319-65751-6 $2 doi
035 $a 978-3-319-65751-6
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
100 1 $a Baglio, Ettore. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1288006
245 1 0 $a Chemistry and Technology of Honey Production $h [electronic resource] / $c by Ettore Baglio.
250 $a 1st ed. 2018.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a VI, 40 p. 13 illus., 6 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Chemistry of Foods, $x 2199-689X
520 $a 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.
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Nutrition . $3 1254692
650 0 $a Biochemistry. $3 582831
650 0 $a Analytical chemistry. $3 1182118
650 0 $a Quality control. $3 573723
650 0 $a Reliability. $3 573603
650 0 $a Industrial safety. $3 568114
650 1 4 $a Food Science. $3 673136
650 2 4 $a Nutrition. $3 581367
650 2 4 $a Biochemistry, general. $3 593881
650 2 4 $a Analytical Chemistry. $3 668584
650 2 4 $a Quality Control, Reliability, Safety and Risk. $3 671184
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783319657493
776 0 8 $i Printed edition: $z 9783319657509
830 0 $a Chemistry of Foods, $x 2199-689X $3 1254949
856 4 0 $u https://doi.org/10.1007/978-3-319-65751-6
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)