UID:
almahu_9949944120202882
Umfang:
1 online resource (409 pages)
Ausgabe:
1st ed.
ISBN:
9780443131769
,
0443131767
Inhalt:
This book, 'Advanced Techniques of Honey Analysis and Adulteration,' edited by Gulzar Ahmad Nayik, Jalal Uddin, and Vikas Nanda, provides a comprehensive exploration of the scientific methodologies used in the analysis of honey. It covers various aspects such as honey composition, safety, quality issues, health benefits, and the detection of adulteration. The book delves into advanced spectroscopic techniques, including fluorescence, infrared, nuclear magnetic resonance, and Raman spectroscopy, for analyzing honey's properties and detecting contaminants. Geared towards researchers and professionals in the fields of food science and technology, chemistry, and agriculture, it aims to enhance understanding of honey's nutritional and therapeutic properties while addressing global standards for honey quality and safety.
Anmerkung:
Front Cover -- Advanced Techniques of Honey Analysis -- Copyright Page -- Dedication -- Contents -- List of contributors -- About the editors -- Foreword -- Preface -- 1. Honey: classification, composition, safety, quality issues and health benefits -- 1.1 Introduction -- 1.2 Classification of honey -- 1.2.1 Based on origin -- 1.2.1.1 Unifloral honey -- 1.2.1.2 Multi-floral honey -- 1.2.1.3 Blossom honey -- 1.2.1.4 Honeydew honey -- 1.2.2 Based on the type of processing technology -- 1.2.2.1 Comb honey -- 1.2.2.2 Strained honey -- 1.2.2.3 Chunk honey -- 1.2.2.4 Extracted honey -- 1.2.3 Crystallized or granulated honey -- 1.2.4 Creamed honey -- 1.2.5 Grading honey -- 1.2.5.1 Grade A -- 1.2.5.2 Grade B -- 1.2.5.3 Grade C -- 1.2.5.3.1 Composition of honey -- 1.3 Physicochemical characteristics of honey -- 1.3.1 Color -- 1.3.2 Viscosity -- 1.3.3 pH -- 1.3.4 Pollen density -- 1.3.5 Moisture content of honey -- 1.3.6 Electric conductivity -- 1.3.7 Sugars (carbohydrate) -- 1.3.8 Hydroxy methyl furfur aldehyde -- 1.3.9 Acidity -- 1.3.10 Amino acids -- 1.3.11 Vitamin C -- 1.3.12 Phenols -- 1.3.13 Diastase content -- 1.3.14 Mineral compositions -- 1.3.15 Therapeutic potential of honey -- 1.3.15.1 Antioxidant effect -- 1.3.15.2 Antimicrobial effect -- 1.3.15.3 Antiinflammatory effect -- 1.3.15.4 Wound healing -- 1.3.15.5 Antiulcer -- 1.3.15.6 Antidiabetic -- 1.3.15.7 Anticancer -- 1.3.15.8 Cardio protective effect of honey -- 1.4 Honey production, quality control agencies and parameters -- 1.5 Honey safety and shelf life -- 1.5.1 Problems and issues related to honey production, processing, and quality analysis -- 1.5.1.1 Impact of geographical origin on honey composition and quality -- 1.5.1.2 Impact of the various botanical origin of honey plant on honey quality and quantity.
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1.5.2 Effects of different season on the content as well as the quality of honey -- 1.5.3 Beehive technologies as a determinant of composition and quality -- 1.5.4 Effect of extraction on the content as well as the quality of honey -- 1.5.5 Effects of processing and storage on the content and overall quality of honey -- 1.5.6 Influence of agrochemicals on honey quality -- 1.5.7 Effect of adulteration on quality and composition of honey -- 1.5.8 Novel techniques to detect impurities in honey -- 1.5.9 Spectroscopic techniques -- 1.5.10 Microscopic analysis -- 1.5.11 Immunoassays -- 1.5.12 Thixotropicity -- 1.6 Health benefits of honey -- 1.6.1 Nutritional benefits -- 1.6.1.1 Boosting immune system -- 1.6.2 Innocuous attributes of honey -- 1.7 Conclusion -- References -- 2. Botanical (melissopalynological) and geographical analysis of honey -- 2.1 Introduction -- 2.2 Methodologies to establish botanical and geographical authenticity -- 2.2.1 Melissopalynology -- 2.2.1.1 Melissopalynological characterization of the acacia honey -- 2.2.1.2 Melissopalynological characterization of the avocado honey -- 2.2.1.3 Melissopalynological characterization of the clover honey -- 2.2.1.4 Melissopalynological characterization of the heather honeys -- 2.2.1.5 Melissopalynological characterization of the citrus honey -- 2.2.1.6 Melissopalynological characterization of the Greek pine honey -- 2.2.2 Chemical markers -- 2.2.2.1 Amino acids and proteins -- 2.2.2.2 Carbohydrates -- 2.2.3 Chromatographic techniques -- 2.2.4 Mass spectrometry -- 2.2.5 Infrared spectroscopy -- 2.2.6 Molecular techniques -- 2.3 Problems and issues related to establishing honey authenticity based on botanical and geographical analysis -- 2.4 Unifloral and multifloral honey based on botanical analysis and other quality parameters -- 2.5 Conclusion and future prospects -- References.
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3. A comprehensive introduction to honey adulteration -- 3.1 Introduction -- 3.2 Status of honey adulteration -- 3.3 Commonly honey adulterants -- 3.3.1 Direct adulterants -- 3.3.2 Indirect honey adulteration -- 3.3.3 Cane syrup -- 3.3.4 Corn syrup -- 3.3.5 Palm syrup -- 3.3.6 Invert syrup -- 3.3.7 Rice syrup -- 3.3.8 Malt syrup -- 3.3.9 Resin technology -- 3.4 Effect of various adulterants on honey's physio-chemical, functional, antioxidant, and rheological properties -- 3.4.1 Hydroxymethylfurfural content -- 3.4.2 Diastase number -- 3.4.3 Invertases number -- 3.4.4 Functional and antioxidant properties -- 3.4.4.1 Proline content -- 3.4.4.2 Total phenol content and total flavonoid content -- 3.4.4.3 Antioxidant properties -- 3.4.5 Rheology -- 3.5 Identification methods of honey adulteration -- 3.5.1 Stable carbon isotope ratio analysis -- 3.5.2 Laser-induced breakdown spectroscopy -- 3.5.3 Nuclear magnetic resonance spectroscopy -- 3.5.4 Infrared-based spectroscopy -- 3.5.5 Raman spectroscopy for detecting honey adulteration -- 3.5.6 High-performance thin-layer chromatography and thin layer chromatography -- 3.5.7 DNA-based techniques -- 3.5.8 Sensors for detecting honey adulteration -- 3.6 Legal standards of honey around the globe -- 3.7 Future recommendations -- 3.8 Conclusion -- References -- 4. Physiochemical properties, bioactive compounds and aroma profile of honey -- 4.1 Overview -- 4.2 Nutritional characteristics of honeybees -- 4.3 Chemical composition of honeybees -- 4.3.1 Sugar content -- 4.3.2 Water activity and water content -- 4.3.3 Proteins -- 4.3.4 Amino acids -- 4.3.5 Enzymes -- 4.3.6 Phenolic compounds -- 4.3.7 Vitamins -- 4.3.8 Pigments -- 4.3.9 Lipids -- 4.4 Biological properties of honey -- 4.4.1 Antioxidant properties -- 4.4.2 Antidiabetic effect -- 4.4.3 Hypotensive and blood regulatory actions.
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4.5 Applications of sonication on the properties of honey -- 4.6 Applications of microwave irradiation on the properties of honey -- 4.7 Conclusion -- Acknowledgment -- References -- 5. Microbial, thermal, and rheological analysis of honey -- 5.1 Introduction -- 5.2 Microbial analysis of honey -- 5.2.1 Primary microbial community of honey -- 5.2.2 Secondary contaminants and foodborne pathogens of honey -- 5.3 Glass transition temperature of honey -- 5.3.1 The concept of glass transition temperature (Tg) -- 5.3.2 The determination of glass transition temperature of honey -- 5.4 Rheological analysis of liquid honey -- 5.5 Rheological analysis of crystallized honey -- 5.6 Effect of different parameters on the rheology of honey -- 5.7 Thermal properties of honey -- 5.8 Conclusion -- References -- 6. Fluorescence and ultraviolet-visible spectroscopy in the honey analysis -- 6.1 Introduction -- 6.2 Physical characteristics -- 6.2.1 Color -- 6.2.2 Texture and consistency -- 6.3 Chemical composition -- 6.3.1 Moisture content -- 6.3.2 Sugar composition -- 6.4 Nutritional content -- 6.5 Microbiological analysis -- 6.6 Pollen analysis -- 6.7 Residues and contaminants -- 6.8 Adulteration detection -- 6.9 Quality and authentication -- 6.10 Regulatory compliance -- 6.11 Spectroscopic analysis of honey -- 6.11.1 Ultraviolet-visible spectroscopy -- 6.11.2 Infrared spectroscopy -- 6.11.3 Nuclear magnetic resonance spectroscopy -- 6.11.4 Fluorescence spectroscopy -- 6.11.5 Raman spectroscopy -- 6.11.6 Mass spectrometry -- 6.11.7 Inductively coupled plasma mass spectrometry -- 6.11.8 Fluorescence spectroscopy -- 6.11.8.1 Mechanism -- 6.11.8.2 Absorption -- 6.11.8.3 Vibrational relaxation -- 6.11.8.4 Ultraviolet-visible spectroscopy -- 6.11.8.4.1 Mechanism -- 6.11.8.4.2 Beer-Lambert law -- 6.12 Honey analysis using spectroscopic techniques.
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6.12.1 Honey geographical and botanical origin authentication -- 6.12.1.1 Isotopic analysis for authentication -- 6.12.1.2 Real-time monitoring of honey fermentation -- 6.12.1.3 Quantitative analysis of volatile compounds -- 6.13 Multivariate data analysis for quality assessment -- 6.14 Honey aging and storage studies -- 6.15 Time-resolved spectroscopy for kinetic studies -- 6.16 Honey traceability using stable isotopes -- 6.17 In-depth profiling of honey polyphenols and antioxidants -- 6.18 Fluorescence spectroscopy applications in honey analysis -- 6.19 Honey adulteration -- 6.20 Geographical origin identification of honey -- 6.21 Honey botanical origin -- 6.22 Honey characterization -- 6.23 Front-face synchronous fluorescence spectroscopy -- 6.24 Parallel factor analysis fluorescence spectroscopy -- 6.25 Conclusions -- References -- 7. Infrared (IR) spectroscopy methods in honey analysis -- Abbreviations -- 7.1 Introduction -- 7.2 Infrared spectroscopy -- 7.2.1 Fourier transform infrared spectroscopy -- 7.2.2 Principles and instrumentation -- 7.3 Near-infrared spectroscopy -- 7.4 Attenuated total reflectance - Fourier transform infrared spectroscopy -- 7.5 Infrared spectroscopy and multivariate data analysis -- 7.6 Infrared spectroscopy in honey authentication analysis -- 7.7 Infrared spectroscopy in honey adulteration analysis -- 7.8 Infrared spectroscopy in honey characterization analysis -- 7.9 Infrared spectroscopy in honey quality -- 7.10 Infrared spectroscopy in contaminant analyses of honey -- 7.11 Infrared spectroscopy for the freshness of honey -- 7.12 Limitation of infrared technologies in honey analyses -- 7.13 Conclusion -- References -- 8. Nuclear magnetic resonance (NMR) spectroscopy in honey analysis -- 8.1 Introduction -- 8.2 Nuclear magnetic resonance spectroscopy -- 8.2.1 Nuclear magnetic resonance instrumentation.
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8.2.1.1 The magnet.
Weitere Ausg.:
ISBN 9780443131752
Weitere Ausg.:
ISBN 0443131759
Sprache:
Englisch
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