Chemistry and Technology of Honey Production

• Κύριος συγγραφέας: Baglio, Ettore (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Σειρά: Chemistry of Foods,
• Θέματα: Food-Biotechnology.; Nutrition .; Biochemistry.; Analytical chemistry.; Quality control.; Reliability.; Industrial safety.; Food Science.; Nutrition.; Biochemistry, general.; Analytical Chemistry.; Quality Control, Reliability, Safety and Risk.

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,...