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Functional and Nutritional Properties of Different Types of Slovenian Honey

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food,volume 12)

Abstract

Honey, a natural substance traditionally used as a sweetener, is a remarkably complex food. Besides the main components carbohydrates and water it also contains several minor compounds with biological activity. In this chapter functional and nutritional properties of honey, known to be dependent on its botanical and also geographical origin, are presented. Through reported analytical data emphasis is given on Slovenian types of honey.

Keywords

  • Honey types
  • Physicochemical properties
  • Nutritional composition
  • Bioactive compounds

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Correspondence to Mojca Korošec .

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Korošec, M., Kropf, U., Golob, T., Bertoncelj, J. (2016). Functional and Nutritional Properties of Different Types of Slovenian Honey. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_23

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