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Elsevier

Advanced Techniques of Honey Analysis

Characterization, Authentication, and Adulteration

  • 1st Edition - May 24, 2024
  • Latest edition
  • Editors: Gulzar Ahmad Nayik, Jalal Uddin, Vikas Nanda
  • Language: English

Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including its classification, composition, safety, p… Read more

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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.

Key features

  • 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

Readership

Food scientists and those working in honey industries and related fields

Table of 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

Product details

  • Edition: 1
  • Latest edition
  • Published: May 24, 2024
  • Language: English

About the editors

GN

Gulzar Ahmad Nayik

Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.
Affiliations and expertise
Marwadi University Research Centre, Department of Microbiology, Marwadi University Rajkot Gujarat India.

JU

Jalal Uddin

Dr. Jalal Uddin completed his Master’s Degree in Chemistry from University of Karachi, Pakistan and PhD in Food Analytical Chemistry from University of Padova, Italy. Dr Jalal Uddin has also completed Post doc from Montana State University (MSU), USA. He is currently working as Assistant Professor in Pharmaceutical Analytical Chemistry in King Khalid University, Abha, Saudi Arabia. He has specialized in Food safety, authenticity, and quality evaluation and also in NMR and Mass-based Metabolomic/Metabonomic approach in nutritional and epidemiological studies. He has published over 20 peer-reviewed research and review papers, many book chapters has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. He is managing the honey quality control lab in Pharmaceutical Analytical Chemistry in King Khalid University, Abha, Saudi Arabia.
Affiliations and expertise
Department of Pharmaceutical Chemistry, Pharmacy College, King Khalid University, Saudi Arabia

VN

Vikas Nanda

Prof. Vikas Nanda completed his Master’sDegree and PhD Degree in Food Technology from Punjab Agricultural University, Ludhiana, Punjab, India. He is currently working Professor in Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. Prof. Nanda has published over 80 peer-reviewed research and review papers, many book chapters, authored two books and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Prof. Nanda has supervised 5 PhD Scholars and 24 M.Tech Students. Prof. Nanda has visited Israel, Czech Republic, France, Greece, Argentina, Netherlands, Thailand and UAE for attending international conferences. Prof. Nanda is also working as Co-Chairman, International Honey Commission and Co-chairman/Mentor council formed by Ministry of Labour and Employment, Government of India.
Affiliations and expertise
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

View book on ScienceDirect

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