Honey in Food Science and Physiology (2024)

By: Rajesh Kumar and Younis Ahmad Hajam and Sanju Bala Dhull and Arup Giri

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Synopsis: This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide. Honey, wax, propolis and royal jelly also have significant roles in various nutraceutical and pharmaceutical products and this book provides collective information and practical approaches regarding all characteristic features of honey and its applications as functional food and medicines. Not only does this book explain the comprehensive knowledge of honey and its medicinal properties based on current researched evidence, it also explores the contribution of honey in the food science and medicine industry as a significant part of nutraceuticals and functional food research. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.

Book Quality:: Publisher Quality
ISBN-13:: 9789819735655
Related ISBNs:: 9789819735648
Publisher:: Springer Nature Singapore
Date of Addition:: 07/18/24
Copyrighted By:: The Editor
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Science, Animals, Cooking, Food and Wine, Technology
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.
Edited by:: Rajesh Kumar
Edited by:: Younis Ahmad Hajam
Edited by:: Sanju Bala Dhull
Edited by:: Arup Giri