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Functional and Nutritional Properties of Different Types of Slovenian Honey

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Functional Properties of Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 12))

Abstract

Honey, a natural substance traditionally used as a sweetener, is a remarkably complex food. Besides the main components carbohydrates and water it also contains several minor compounds with biological activity. In this chapter functional and nutritional properties of honey, known to be dependent on its botanical and also geographical origin, are presented. Through reported analytical data emphasis is given on Slovenian types of honey.

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Author information

Authors and Affiliations

  1. Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana, 1000, Slovenia

    Mojca Korošec, Terezija Golob & Jasna Bertoncelj

  2. AOI d.o.o., Mestni trg 16, Slovenske Konjice, 3210, Slovenia

    Urška Kropf

Authors
  1. Mojca Korošec
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  2. Urška Kropf
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  3. Terezija Golob
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  4. Jasna Bertoncelj
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Corresponding author

Correspondence to Mojca Korošec .

Editor information

Editors and Affiliations

  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

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Korošec, M., Kropf, U., Golob, T., Bertoncelj, J. (2016). Functional and Nutritional Properties of Different Types of Slovenian Honey. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_23

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