Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/74954
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dc.contributor.authorBaglio, Ettore-
dc.date.accessioned2019-07-03T05:52:16Z-
dc.date.available2019-07-03T05:52:16Z-
dc.date.issued2018-
dc.identifier.isbn978-3-319-65751-6-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/74954-
dc.descriptionThe word ‘honey’ means the natural sweet substance produced by bees (Apis mellifera) from the nectar of plants. The nectar composition, mainly consisting of sucrose, glucose, and water, may be assumed constant for each species of plant, and it directly affects the composition of the honey and the strategy of related industries. In general, the composition of honey involves carbohydrates, water nitrogenous substances, and minerals with the additional presence of vitamins, organic acids, flavour aromatic substances, and polyphenols. From the legal viewpoint, a good guideline for the chemical composition of commercially available honeys can be the Council Directive 2001/110/EC of 20 December 2001 relating to honey. In addition, honeys are evaluated by the normal consumer by means of physical-chemical indicators related to its chemical composition: colour, density, rheology, and refraction index. Finally, honey has high energy density profiles: this product is a suitable component supply especially for the sportsman, the elderly, and school-age children. However, the extreme variability of commercial honeys should be taken into account.en
dc.languageenen
dc.language.isoenen_US
dc.publisherSwitzerlanden_US
dc.subjectChemistryen_US
dc.titleChemistry and Technology of Honey Productionen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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