Honey - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 119

Chapter 5

honey

Athanasios Labropoulos and Stylianos Anestis

CONteNtS

5.1 Introduction.......................................................................................................................... 120

5.2 Uses....................................................................................................................................... 121

5.3 HoneyFormation.................................................................................................................. 121

5.4 HoneyForms........................................................................................................................ 121

5.5 Nutrition................................................................................................................................ 122

5.6 HoneyClassiication............................................................................................................. 123

5.6.1 ClassiicationbyFloralSources............................................................................... 123

5.6.2 ClassiicationbyNonloralSecretions...................................................................... 124

5.6.3 ClassiicationbyProcessingandPackaging............................................................. 124

5.7 NutraceuticalAspects........................................................................................................... 124

5.8 MicrobiologicalAspects....................................................................................................... 125

5.9 GeneralPhysicochemicalView............................................................................................ 126

5.9.1 CarbohydratesofHoney........................................................................................... 127

5.9.2 HoneyAcidity........................................................................................................... 128

5.9.3 HoneyEnzymes........................................................................................................ 129

5.9.4 HoneyColor.............................................................................................................. 129

QualityAssurance.................................................................................................... 130
5.10 MicrowaveApplications....................................................................................................... 130
5.11 Crystallization...................................................................................................................... 132
5.12 DriedandOtherHoneyProducts......................................................................................... 133
5.13 HoneyFunctionality............................................................................................................. 133
5.13.1 EffectofHoneyonSweetnessIntensity................................................................... 133
5.13.2 EffectofHoneyontheSournessofSolutions.......................................................... 134
5.13.3 EffectofHoneyonBitternessIntensity.................................................................... 134
5.13.4 EffectofHoneyonSaltinessPerception.................................................................. 134
5.13.5 EffectsofHoneyonFrozenDough.......................................................................... 134
5.14 HoneyApplications.............................................................................................................. 137
5.14.1 HoneyinDrinks(BeveragesandBeers).................................................................. 137
5.14.2 HoneyinFrozenDesserts......................................................................................... 137
5.14.3 HoneyinFruitGels.................................................................................................. 137

5.9.5

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