Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration

by PhD Nayik M.Sc (Editor), Jalal Uddin PhD (Editor), Vikas Nanda PhD (Editor)

Overview

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

Product Details

ISBN-13:	9780443131769
Publisher:	Elsevier Science & Technology Books
Publication date:	05/28/2024
Sold by:	Barnes & Noble
Format:	eBook
Pages:	410
File size:	18 MB
Note:	This product may take a few minutes to download.

About the Author

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.
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.
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.

Table of Contents

1. Honey: classification, composition, safety, Present status, quality issues and prospects2. Botanical (Melissopalynological) and Geographical Analysis of honey3. Honey Adulteration4. Physiochemical, Bioactive compound  and aroma profile analysis of honey5. Microbial, thermal and Rheological analysis of honey6. Fluorescence and Ultraviolet-Visible (UV-Vis) spectroscopy in the honey analysis7. Infrared (IR) spectroscopy methods in honey analysis (Including FT-ATR, NIR)8. Nuclear magnetic resonance (NMR) spectroscopy in the honey analysis9. Raman spectroscopy methods in honey analysis10. High-performance liquid chromatography (HPLC) and HPLC-MS/MS methods in honey analysis11. Gas chromatography (GC) and GC-MS methods in honey analysis12. Analysis of heavy metals as contaminants in honey13. Stable Isotopes Methods14. Analytical techniques to identify antibiotics and pesticides in honey

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From the Publisher

Presents a variety of methodologies for honey analysis, including infrared spectroscopy, nuclear magnetic resonance, and more