Téléchargez le livre : Chemistry and Technology of Honey Production

Chemistry and Technology of Honey Production

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Springer


Collection :

SpringerBriefs in Molecular Science

Paru le : 2017-09-25

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Description

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.
Pages
40 pages
Collection
SpringerBriefs in Molecular Science
Parution
2017-09-25
Marque
Springer
EAN papier
9783319657493
EAN PDF
9783319657516
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
4
Taille du fichier
1341 Ko
Prix
63,29 €
EAN EPUB
9783319657516
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
4
Taille du fichier
430 Ko
Prix
63,29 €

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