ABSTRACT
Background ............................................................................................................ 410 Denition ............................................................................................................... 410 Chemical Compositions of Honey ......................................................................... 411 Types of Honey ...................................................................................................... 412
Honey Adulteration ........................................................................................... 412 Detection of Honey Adulteration ........................................................................... 415
Fermentation ..................................................................................................... 415 Water Content ............................................................................................... 415
Heat Defects ...................................................................................................... 415 Enzymes Activities ....................................................................................... 415 Hydroxymethylfurfural ................................................................................ 416 Aroma Compounds ...................................................................................... 417
Honey Filtration ................................................................................................ 418 Pollen Analysis (Melissopalyonology) ......................................................... 418
Sweeteners......................................................................................................... 418 Carbohydrates ............................................................................................... 418
Electrical Conductivity and pH Value ............................................................... 419 Free Acidity ....................................................................................................... 419 Amino Acid and Protein .................................................................................... 419 Proline ............................................................................................................... 420 Trace Elements .................................................................................................. 420
Honey in the Food Industry ................................................................................... 420 Honey as Food ................................................................................................... 421 Honey as a Food Ingredient .............................................................................. 421 Honey as an Ingredient in Medicine-Like Products .......................................... 423
Honey Products Marketed in the World ................................................................. 423 Honey Importation and Consumption in the World .......................................... 426 Honey Production and Exportation in the World .............................................. 427
References .............................................................................................................. 428
Recent years have seen growing interest on the part of consumers, the food industry, and researchers into food and the ways in which it may help maintain human health (Viuda-Martos et al. 2008).
