| Revista: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000197835 |
| ISSN: | 0100-4042 |
| Autores: | Moreira, Ricardo Felipe Alves1 Maria, Carlos Alberto Bastos de https://biblat.unam.mx/es/frecuencias/autor1 |
| Instituciones: | 1Universidade Federal do Rio de Janeiro, Instituto de Quimica, Rio de Janeiro. Brasil 2Universidade Federal do Rio de Janeiro, Instituto Biomedico, Rio de Janeiro. Brasil |
| Año: | 2001 |
| Periodo: | Jul-Ago |
| Volumen: | 24 |
| Número: | 4 |
| Paginación: | 516-525 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Teórico |
| Resumen en inglés | A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, have been also identified. Fructose, glucose and sucrose are mainly originated from nectar. Oligosaccharides are mainly formed by trans-a-D-glucosylation reactions catalysed by honeybee a-D-glucosidase. The profile of carbohydrates can be useful for the identification of the brazilian region in which honey was produced and may also be useful for testing brazilian honey authenticity |
| Disciplinas: | Química, Biología |
| Palabras clave: | Química de alimentos, Insectos, Miel, Néctar, Carbohidratos, Fructosa, Glucosa, Brasil, Abejas |
| Keyword: | Chemistry, Biology, Food chemistry, Insects, Honey, Nectar, Carbohydrates, Fructose, Glucose, Brazil, Bees |
| Texto completo: | Texto completo (Ver HTML) |
