In Search of Honey AuthenticationIoannis Karabagias This book highlights the use of specific physicochemical parameters, such as sugar content, moisture content, electrical conductivity, acidity, colour, and attributes in the production of honey. It also discusses the use of honey micro-constituents, including volatile compounds, polyphenols, minerals, organic acids, free amino acids and isotopic data, in the determination of the botanical and geographical origins of honey, in combination with chemometrics. It represents the ultimate research guide and reference manual for the determination of honey uniqueness, and will appeal to both academics and practitioners in the honey industry. |
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1H NMR 813C values according to geographical Agricultural and Food Alissandrakis antioxidant antioxidant activity antioxidant properties Arkadia Bioactivity Parameters blossom honeys Boraginaceae botanical and geographical botanical origin carbon stable isotope Castanea sativa Chemometrics classification rate Combination with Chemometrics composition correlation dependent variable differentiation Erica spp extracts Fagaceae flavonoids Food Chemistry Food Science Greece Greek thyme-honey harvesting honey samples honey types honey’s honeydew Honeydew elements honeydew honeys honeys according Important minor pollen Isolated pollen Journal of Agricultural Journal of Food Karabagias Karditsa Karpenisi Kontakos Kontominas Lakonia linear discriminant analysis MANOVA melissopalynology Messinia method mg kg-1 mineral content minor pollen 3-15 monofloral honeys MS/KI multiflower myricetin nectar honeys Nutrition Olea europaea orange-blossom honeys origin of honey phenolic compounds physicochemical parameters pine Predominant pollen 45 Quercus ilex radical scavenging activity Secondary pollen 16-45 significant statistical thyme-honey samples Thymus capitatus total phenolic content Trifolium spp unifloral honeys volatile compounds