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Full Description
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including 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 the physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis and properties 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.
Contents
1. Honey: classification, composition, safety, Present status, quality issues and prospects
2. Botanical (Melissopalynological) and Geographical Analysis of honey
3. Honey Adulteration
4. Physiochemical, Bioactive compound and aroma profile analysis of honey
5. Microbial, thermal and Rheological analysis of honey
6. Fluorescence and Ultraviolet-Visible (UV-Vis) spectroscopy in the honey analysis
7. Infrared (IR) spectroscopy methods in honey analysis (Including FT-ATR, NIR)
8. Nuclear magnetic resonance (NMR) spectroscopy in the honey analysis
9. Raman spectroscopy methods in honey analysis
10. High-performance liquid chromatography (HPLC) and HPLC-MS/MS methods in honey analysis
11. Gas chromatography (GC) and GC-MS methods in honey analysis
12. Analysis of heavy metals as contaminants in honey
13. Stable Isotopes Methods
14. Analytical techniques to identify antibiotics and pesticides in honey
