You might also like

More about Honey in Food Science and Physiology

• Book details
• Synopsis
• Trending among others

You get 614 loyalty points

Book 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 details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Honey in Food Science and Physiology
• Author: Rajesh Kumar, Younis Ahmad Hajam, Sanju Bala Dhull, Arup Giri
• Language: English
• Binding: Hardback
• Number of pages: 400
• EAN: 9789819735648
• ID: 45786925
• Publisher: Springer, Berlin
• Dimensions: 235 × 155 mm
• Date of publishing: 29. September 2024

---

---

---