Advanced Techniques of Honey Analysis

Characterization, Authentication, and Adulteration

Gulzar Ahmad Nayik, Jalal Uddin, Vikas Nanda, Gulzar Ahmad Nayik, Jalal Uddin, Vikas Nanda

• Publisher: Academic Press
• Year: 2024
• Print ISBN:
  9780443131752
• eBook ISBN:
  9780443131769
• Topic: Medicine
• Subtopic: Nutrition, Dietics & Bariatrics

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. - Contains comprehensive information on novel honey analytical techniques - Discusses the characterization of determination of honey adulteration by various novel methods - Sheds light on Nuclear magnetic resonance (NMR) spectroscopy in honey analysis - Includes applications, literature reviews, recent developments, and methods

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• Dedication
• Contents
• List of contributors
• About the editors
• Foreword
• Preface
• List of Illustrations
• List of Tables
• Chapter one : Honey: classification, composition, safety, quality issues and health benefits
• Chapter two : Botanical (melissopalynological) and geographical analysis of honey
• Chapter Three : A comprehensive introduction to honey adulteration
• Chapter four : Physiochemical properties, bioactive compounds and aroma profile of honey
• Chapter five : Microbial, thermal, and rheological analysis of honey
• Chapter six : Fluorescence and ultraviolet–visible spectroscopy in the honey analysis
• Chapter seven : Infrared (IR) spectroscopy methods in honey analysis
• Chapter eight : Nuclear magnetic resonance (NMR) spectroscopy in honey analysis
• Chapter nine : Raman spectroscopy methods in honey characterization, authentication and adulteration
• Chapter ten : High-performance liquid chromatography coupled with associated column and mass spectroscopic methods for honey analysis
• Chapter eleven : Analysis of volatile organic compounds in honey using gas chromatography and mass spectrometry
• Chapter twelve : Analysis of heavy metals as contaminants in honey
• Chapter thirteen : Stable isotopes methods
• Chapter fourteen : Analytical techniques to identify antibiotics and pesticides in honey
• Index
• A