Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey - its classification, composition, safety, present status, quality issues and prospects - before delving into honey adulteration and presenting various methodologies for honey analysis.
Broken into fourteen chapters, this book explores physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted.
Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud.
1. Chapter Three : A comprehensive introduction to honey adulteration - p. Page 57 2. Chapter four : Physiochemical properties, bioactive compounds and aroma profile of honey - p. Page 87 3. Chapter five : Microbial, thermal, and rheological analysis of honey - p. Page 115 4. Chapter six : Fluorescence and ultraviolet–visible spectroscopy in the honey analysis - p. Page 147 5. Chapter seven : Infrared (IR) spectroscopy methods in honey analysis - p. Page 186 6. Chapter eight : Nuclear magnetic resonance (NMR) spectroscopy in honey analysis - p. Page 212 7. Chapter nine : Raman spectroscopy methods in honey characterization, authentication and adulteration - p. Page 238 8. Chapter ten : High-performance liquid chromatography coupled with associated column and mass spectroscopic methods for honey analysis - p. Page 255 9. Chapter eleven : Analysis of volatile organic compounds in honey using gas chromatography and mass spectrometry - p. Page 278 10. Chapter twelve : Analysis of heavy metals as contaminants in honey - p. Page 302 11. Chapter thirteen : Stable isotopes methods - p. Page 321 12. Chapter fourteen : Analytical techniques to identify antibiotics and pesticides in honey - p. Page 338 13. Index - p. Page 363
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey - its classification, composition, safety, present status, quality issues and prospects - before delving into honey adulteration and presenting various methodologies for honey analysis.
Broken into fourteen chapters, this book explores physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted.
Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud.
1. Chapter Three : A comprehensive introduction to honey adulteration - p. Page 57 2. Chapter four : Physiochemical properties, bioactive compounds and aroma profile of honey - p. Page 87 3. Chapter five : Microbial, thermal, and rheological analysis of honey - p. Page 115 4. Chapter six : Fluorescence and ultraviolet–visible spectroscopy in the honey analysis - p. Page 147 5. Chapter seven : Infrared (IR) spectroscopy methods in honey analysis - p. Page 186 6. Chapter eight : Nuclear magnetic resonance (NMR) spectroscopy in honey analysis - p. Page 212 7. Chapter nine : Raman spectroscopy methods in honey characterization, authentication and adulteration - p. Page 238 8. Chapter ten : High-performance liquid chromatography coupled with associated column and mass spectroscopic methods for honey analysis - p. Page 255 9. Chapter eleven : Analysis of volatile organic compounds in honey using gas chromatography and mass spectrometry - p. Page 278 10. Chapter twelve : Analysis of heavy metals as contaminants in honey - p. Page 302 11. Chapter thirteen : Stable isotopes methods - p. Page 321 12. Chapter fourteen : Analytical techniques to identify antibiotics and pesticides in honey - p. Page 338 13. Index - p. Page 363
