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040			_cCICY
090			_aB-19664
245	1	0	_aHoney: Chemical composition, stability and authenticity
490	0		_vFood Chemistry, 196, p.309-323, 2016
520	3		_aThe aim of this review is to describe the chemical characteristics of compounds present in honey, their stability when heated or stored for long periods of time and the parameters of identity and quality. Therefore, the chemical characteristics of these compounds were examined, such as sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolic and volatile compounds present in honey. The stability of these compounds in relation to the chemical reactions that occur by heating or prolonged storage were also discussed, with increased understanding of the behavior regarding the common processing of honey that may compromise its quality. In addition, the identity and quality standards were described, such as sugars, moisture, acidity, ash and electrical conductivity, color, 5-HMF and diastase activity, along with the minimum and maximum limits established by the Codex Alimentarius.
650	1	4	_aAUTHENTICITY
650	1	4	_aCHEMICAL TRANSFORMATION
650	1	4	_aDEGRADATION
650	1	4	_aFURAN COMPOUNDS
650	1	4	_aHONEY
650	1	4	_aMAILLARD REACTION
650	1	4	_aPARAMETERS OF IDENTITY AND QUALITY
650	1	4	_aSTABILITY
650	1	4	_aVOLATILE COMPOUNDS
700	1	2	_aDa Silva, P. M.
700	1	2	_aGauche, C.
700	1	2	_aGonzaga, L. V.
700	1	2	_aCosta, A. C. O.
700	1	2	_aFett, R.
856	4	0	_uhttps://drive.google.com/file/d/1IsChOLewdF1j_pi0T48SsDaxXBTWqOMQ/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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