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Honey. --- Bee products --- Natural sweeteners --- Nectar

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The book Honey Analysis has 15 chapters divided into two sections: one section that is dedicated to the analysis of bioactive, physicochemical, and microbiological compounds and another that addresses techniques for the detection of residues and heavy metals. We have been able to compile a book with chapters by authors from nine countries (Brazil, Chile, Italy, Malta, New Zealand, Poland, Romania, Serbia, and Turkey) and at least three continents (South America, Europe, and Oceania). The topics discussed here are physical-chemical analysis of honey, new methods for amino acid analysis, chemical residues, heavy metals, phenolic content and bioactive components, microbiological analysis, antimicrobial activity, and honey as functional food. Also there are notions of trade and characterization of honey in these countries, presenting the reality of the local market of these countries and their perspectives so that we can know more about the techniques used as well as the importance of this activity for each country. This may facilitate the use of innovative techniques that may enable increased competitiveness and the world honey trade.

Honey. --- Bee products --- Natural sweeteners --- Nectar --- Life Sciences --- Agricultural and Biological Sciences --- Insectology --- Melittology

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Stingless bees --- Honey --- Bee products --- Natural sweeteners --- Nectar --- Meliponidae --- Meliponini --- Stingless honeybees --- Apidae --- Therapeutic use

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This book gathers the latest information on various kinds of natural, plant-based sweet and super sweet sweeteners. A book on alternative, natural sweeteners with zero or very few calories is extremely timely and useful, especially in light of the decreasing amount of cultivable land, ever-increasing demand for sucrose, and the well-known risks of sugar consumption. Every year, more than five million people die due to diabetes and diabetes-associated diseases like cardiovascular conditions, kidney disorders, liver cancer, etc. This book describes the use of natural non-saccharide super sweet (NSSS) principles to avoid such maladies. Readers will gain an in-depth understanding of various sweeteners, the molecular basis of sweetness, sweeteners’ general classification, plant sources, etc. In turn, the book focuses on the propagation, cultivation and conservation of NSSS plants (NSSSP) and extraction of super sweet principles and granting of Generally Recognised As Safe (GRAS) certificates for sweeteners. The closing chapter describes the eco-physiological difference between sacchariferous sweet and non-sacchariferous super sweet plants and principles. This book will be of great interest to researchers, professors, graduate students and practitioners in the fields of food science, nutrition, ayurveda, plant physiology, unani, chemotaxonomy, naturopathy, biochemistry and plant breeding. It will also be of interest to industry and alternative sweetener manufacturers.

Natural sweeteners. --- Natural sweeteners --- History. --- Nutritive sweeteners --- Natural products --- Sweeteners --- Botanical chemistry. --- Food science. --- Plant physiology. --- Biotechnology. --- Plant Biochemistry. --- Food Science. --- Plant Physiology. --- Chemical engineering --- Genetic engineering --- Botany --- Plants --- Physiology --- Food technology --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Biochemistry --- Phytochemicals --- Plant biochemical genetics --- Edulcorants

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Sugars. --- Sugar trade. --- Cotton. --- American upland cotton --- Gossypium --- Gossypium hirsutum --- Gossypium mexicanum --- Hairy cotton --- Seed cotton --- Thurberia --- Upland cotton --- Malvaceae --- Plant fibers --- Sugar bounties --- Sugar industry --- Sweetener industry --- Carbohydrates --- Natural sweeteners