Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulterationpresents an overview of honey, including its classification, composition, safety, present status, quality issues, and prospects before delving into honey adulteration and presenting various methodologies for honey analysis. Broken into fourteen chapters, this book explores the physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis and properties of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted. Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud. Contains comprehensive information on novel honey analytical techniques Discusses the characterization of determination of honey adulteration by various novel methods Sheds light on Nuclear magnetic resonance (NMR) spectroscopy in honey analysis Includes applications, literature reviews, recent developments, and methods