Chemistry and technology of honey production Infodoc

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

Chemistry and technology of honey production

Titre :	Chemistry and technology of honey production Ajouter au panier
Auteur(s) :	Ettore Baglio
Type de document :	Livre
Sujets :	Miel ; Miel -- Aspect nutritionnel ; Pasteurisation ; Cristallisation ; Emballages ; Aliments -- Entreposage ; Eau ; Aliments -- Teneur en azote ; Vitamines ; Acides organiques ; Polyphénols ; Aliments -- Couleur ; Aliments -- Composition ; Glucides ; Aliments -- Odeur GLUCIDE ; VISCOSITE
Résumé :	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 age[...] 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.
Editeur(s) :	Cham [Switzerland] : Springer International Publishing AG
Date de publication :	2018
Collection :	Springer briefs in molecular science
Format :	1 vol. (VI-40 p.) / ill. en coul. / 24 cm
Note(s) :	Bibliogr.
Table des matières :	1 The Industry of Honey. An Introduction 1.1 Honey. Definition and Simplified Chemical Composition 1.2 Honey. Chemical Composition and Criteria According to the Council Directive 2001/110/EC 1.2.1 Honey Composition. Carbohydrates 1.2.2 Honey Composition. Water 1.2.3 Honey Composition. Nitrogenous Substances 1.2.4 Honey Composition. Mineral Substances 1.2.5 Minor Honey Components. Vitamins 1.2.6 Minor Honey Components. Organic Acids 1 The Industry of Honey. An Introduction 1.1 Honey. Definition and Simplified Chemical Composition 1.2 Honey. Chemical Composition and Criteria According to the Council Directive 2001/110/EC 1.2.1 Honey Composition. Carbohydrates 1.2.2 Honey Composition. Water 1.2.3 Honey Composition. Nitrogenous Substances 1.2.4 Honey Composition. Mineral Substances 1.2.5 Minor Honey Components. Vitamins 1.2.6 Minor Honey Components. Organic Acids 1.2.7 Minor Honey Components. Aroma Compounds 1.2.8 Minor Honey Components. Polyphenols 1.3 Physical Properties of Honeys 1.3.1 Colour 1.3.2 Density 1.3.3 Viscosity 1.3.4 Refraction Index 1.4 Biological and Nutritional Features of Honeys 2 Honey: Processing Techniques and Treatments 2.1 The Industry of Honey. Description of Processing Steps 2.2 Initial Extraction 2.3 Dehumidification 2.4 Liquefaction and Mixture 2.5 Heating 2.6 Pasteurisation 2.7 Crystallisation 2.8 Final Packaging 3 Overheating Indexes and Honey Quality 3.1 Honey Processing Modifications. An Introduction 3.2 Honey Heating and Storage Indexes. 5-Hydroxymethylfurfural 3.3 Honey Heating and Storage Indexes. Diastase and Invertase 3.4 Honey Heating and Storage Indexes. Alternative Approaches
Langue(s) :	Anglais
Identifiant :	978-3-319-65749-3
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195311

Réserver

Exemplaires (1)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU4.4 BAG	Papier	Empruntable Disponible

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (1)

Se connecter