Overview

This book highlights the use of specific physicochemical parameters, such as sugar content, moisture content, electrical conductivity, acidity, colour, and attributes in the production of honey. It also discusses the use of honey micro-constituents, including volatile compounds, polyphenols, minerals, organic acids, free amino acids and isotopic data, in the determination of the botanical and geographical origins of honey, in combination with chemometrics. It represents the ultimate research guide and reference manual for the determination of honey uniqueness, and will appeal to both academics and practitioners in the honey industry.

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9781527567122

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Dr Ioannis Karabagias holds a Ptychion in Chemistry, an MSc in Food Science and Technology and a PhD in Food Chemistry, and is a Postdoctoral Researcher at the Laboratory of Food Chemistry in the Department of Chemistry at the University of Ioannina, Greece. He has published 80 journal articles, as well as one monograph and one book chapter. He is a reviewer for more than 40 journals, and his research interests include food chemistry, food analysis, food authentication, food microbiology, non-thermal methods of food preservation, natural antioxidants of agricultural products, the nutritional aspects of foods, and fermented foods.

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