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Chemistry and Technology of Honey Production

  • EttoreĀ Baglio

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Ettore Baglio
    Pages 1-14
  3. Ettore Baglio
    Pages 23-40

About this book

Introduction

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.

Keywords

1,2 Dicarbonyl Compounds 5-hydroxymethylfurfural and Diastase Chemical Composition of Honey Color of Honey Crystallization of Honey Glucose and Fructose Heating Processes in Honey Production Honey Extraction Nutritional Features of Honey Organic Acids in Honey Climate Conditions in Honey Production

Authors and affiliations

  • EttoreĀ Baglio
    • 1
  1. 1.Industrial ConsultantCataniaItaly

Bibliographic information