Titlebook: Chemistry and Technology of Honey Production; Ettore Baglio Book 2018 The Author(s) 2018 1,2 Dicarbonyl Compounds.5-hydroxymethylfurfural

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2191-5407 rties like color, crystallization, density, viscosity, or th.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. Alth

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https://doi.org/10.1007/978-3-030-13345-0ys, including also honey for medical purposes, could be negatively affected. Physicochemical and microbiological features of the final product can be assured on condition that each process is well carried out; in addition, certain precautionary measures should be taken before the final commercialisation.

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Modern Topics: Cavity Optomagnonics,furfural and the enzymatic activity of diastase. However, new possible indexes for overheating and quality honey—invertase activity, amount of 1,2-dicarbonyl compounds, furosine, etc.—have been proposed in the last few years (Bogdanov et al. in Bee World 80(2):61–69, .).

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Overheating Indexes and Honey Quality,furfural and the enzymatic activity of diastase. However, new possible indexes for overheating and quality honey—invertase activity, amount of 1,2-dicarbonyl compounds, furosine, etc.—have been proposed in the last few years (Bogdanov et al. in Bee World 80(2):61–69, .).

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Book 2018uality 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..