rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Chemistry and Technology of Honey Production
  name:
    name part: Baglio, Ettore.
    role:
      role term: creator
    role:
      role term: author.
    role:
      role term: aut
    role:
      role term: http://id.loc.gov/vocabulary/relators/aut
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2018
    edition: 1st ed. 2018.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: VI, 40 p. 13 illus., 6 illus. in color. online resource.
  abstract: 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.
  note: by Ettore Baglio.
  subject:
    topic: Food-Biotechnology
  subject:
    topic: Nutrition
  subject:
    topic: Biochemistry
  subject:
    topic: Analytical chemistry
  subject:
    topic: Quality control
  subject:
    topic: Reliability
  subject:
    topic: Industrial safety
  subject:
    topic: Food Science
  subject:
    topic: Nutrition
  subject:
    topic: Biochemistry, general
  subject:
    topic: Analytical Chemistry
  subject:
    topic: Quality Control, Reliability, Safety and Risk
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: Chemistry of Foods
  identifier: 9783319657516
  identifier: https://doi.org/10.1007/978-3-319-65751-6
  record info:
    record creation date: 170927
    record change date: 20191024162123.0
    record identifier: 978-3-319-65751-6