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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書目名稱Chemistry and Technology of Honey Production影響因子(影響力)




書目名稱Chemistry and Technology of Honey Production影響因子(影響力)學科排名




書目名稱Chemistry and Technology of Honey Production網絡公開度




書目名稱Chemistry and Technology of Honey Production網絡公開度學科排名




書目名稱Chemistry and Technology of Honey Production被引頻次




書目名稱Chemistry and Technology of Honey Production被引頻次學科排名




書目名稱Chemistry and Technology of Honey Production年度引用




書目名稱Chemistry and Technology of Honey Production年度引用學科排名




書目名稱Chemistry and Technology of Honey Production讀者反饋




書目名稱Chemistry and Technology of Honey Production讀者反饋學科排名

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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..