Honey: Chemical Composition, Stability and Authenticity

Dear Colleagues,

The complex composition of honey is affected by botanical and geographical origin, climate conditions, collection, methods of analysis and storage. Honey originates from nectar plants of which partial contributions profile the characteristics of the final product. There is a great scientific and commercial interest worldwide concerning the characterization of unifloral honeys due to the special nutritional characteristics they present. Honey is a health food, traditionally used as an alimentary supplement to which are attributed many antioxidants and antimicrobials properties.

In this Special Issue, we aim at publishing innovative research and review papers on: physicochemical characteristics, sensorial characteristics, botanical origin identification, nutritional value, functional properties; antimicrobial food compounds; food compounds and health, food authenticity and adulteration.

Prof. Dr. Olga Escuredo
Prof. Coello M. Carmen Seijo
Guest Editors

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