|
|
|
|
| LEADER |
00000nam a22000005i 4500 |
| 001 |
b3322764 |
| 003 |
MWH |
| 005 |
20191024162123.0 |
| 007 |
cr nn 008mamaa |
| 008 |
170927s2018 gw | s |||| 0|eng d |
| 020 |
|
|
|a 9783319657516
|
| 024 |
7 |
|
|a 10.1007/978-3-319-65751-6
|2 doi
|
| 035 |
|
|
|a (DE-He213)978-3-319-65751-6
|
| 050 |
|
4 |
|a E-Book
|
| 072 |
|
7 |
|a TDCT
|2 bicssc
|
| 072 |
|
7 |
|a TEC012000
|2 bisacsh
|
| 072 |
|
7 |
|a TDCT
|2 thema
|
| 100 |
1 |
|
|a Baglio, Ettore.
|e author.
|4 aut
|4 http://id.loc.gov/vocabulary/relators/aut
|
| 245 |
1 |
0 |
|a Chemistry and Technology of Honey Production
|h [electronic resource] /
|c by Ettore Baglio.
|
| 250 |
|
|
|a 1st ed. 2018.
|
| 264 |
|
1 |
|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2018.
|
| 300 |
|
|
|a VI, 40 p. 13 illus., 6 illus. in color.
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 347 |
|
|
|a text file
|b PDF
|2 rda
|
| 490 |
1 |
|
|a Chemistry of Foods,
|x 2199-689X
|
| 490 |
1 |
|
|a Springer eBook Collection
|
| 520 |
|
|
|a 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.
|
| 590 |
|
|
|a Loaded electronically.
|
| 590 |
|
|
|a Electronic access restricted to members of the Holy Cross Community.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
|
0 |
|a Nutrition .
|
| 650 |
|
0 |
|a Biochemistry.
|
| 650 |
|
0 |
|a Analytical chemistry.
|
| 650 |
|
0 |
|a Quality control.
|
| 650 |
|
0 |
|a Reliability.
|
| 650 |
|
0 |
|a Industrial safety.
|
| 690 |
|
|
|a Electronic resources (E-books)
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|
| 830 |
|
0 |
|a Chemistry of Foods,
|x 2199-689X
|
| 830 |
|
0 |
|a Springer eBook Collection.
|
| 856 |
4 |
0 |
|u https://holycross.idm.oclc.org/login?auth=cas&url=https://doi.org/10.1007/978-3-319-65751-6
|3 Click to view e-book
|
| 907 |
|
|
|a .b33227640
|b 04-18-22
|c 02-26-20
|
| 998 |
|
|
|a he
|b 02-26-20
|c m
|d @
|e -
|f eng
|g gw
|h 0
|i 1
|
| 912 |
|
|
|a ZDB-2-CMS
|
| 950 |
|
|
|a Chemistry and Materials Science (Springer-11644)
|
| 902 |
|
|
|a springer purchased ebooks
|
| 903 |
|
|
|a SEB-COLL
|
| 945 |
|
|
|f - -
|g 1
|h 0
|j - -
|k - -
|l he
|o -
|p $0.00
|q -
|r -
|s b
|t 38
|u 0
|v 0
|w 0
|x 0
|y .i22359266
|z 02-26-20
|
| 999 |
f |
f |
|i 7d468d7b-eab3-57d0-900c-985c0dc8055a
|s 661513fa-cfc8-5842-ab80-c4ade7092cba
|
| 952 |
f |
f |
|p Online
|a College of the Holy Cross
|b Main Campus
|c E-Resources
|d Online
|e E-Book
|h Library of Congress classification
|i Elec File
|n 1
|