Honey Analysis Ed. By Vagner De Alencar Arnaut De Toledo
by Vagner de Alencar Arnaut de Toledo /
2017 / English / PDF
143.4 MB Download
This book is dedicated to the analysis of bioactive, physicochemical, and microbiological compounds and addresses techniques for the detection of residues and heavy metals.
The topics discussed here are physical-chemical analysis of honey, new methods for amino acid analysis, chemical residues, heavy metals, phenolic content and bioactive components, microbiological analysis, antimicrobial activity, and honey as functional food.
Also there are notions of trade and characterization of honey in these countries, presenting the reality of the local market of these countries and their perspectives so that we can know more about the techniques used as well as the importance of this activity for each country. This may facilitate the use of innovative techniques that may enable increased competitiveness and the world honey trade.
Preface
1 Production and Trade of Honey in Selected European Countries: Serbia, Romania and Italy
2 Romanian Honey: Characterization and Classification
3 The Value of Chilean Honey: Floral Origin Related to their Antioxidant and Antibacterial activities
4 Analysis of Amino Acid and Phenolic Content in Honey by UPLC-ESI-MS/MS
5 Fluorescence: A Novel Method for Determining Manuka Honey Floral Purity
6 Rheological Properties of Honey in a Liquid and Crystallized State
7 Fundamentals of Brazilian Honey Analysis: An Overview
8 Physicochemical Characterization of Maltese Honey
9 Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey
10 Antimicrobial Activity of Honey
11 Microorganisms in Honey
12 Techniques for the Evaluation of Microbiological Quality in Honey
13 Honey as a Functional Food
14 Analytical Procedures for Determining Heavy Metal Contents in Honey: A Bioindicator of Environmental Pollution
15 Residue Determination in Honey
