Honey in Food Science and Physiology - Couverture souple

Couverture souple

ISBN 10 : 981973567X ISBN 13 : 9789819735679

Editeur : Springer Verlag, Singapore, 2025

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.

Détails de l'édition

• Éditeur: Springer Verlag, Singapore
• Date d'édition: 2025
• Langue: anglais
• ISBN 10: 981973567X
• ISBN 13: 9789819735679
• Reliure: Broché
• Nombre de pages: 487
• Éditeur: Kumar Rajesh, Hajam Younis Ahmad, Bala Dhull Sanju, Giri Arup
• Coordonnées du fabricant: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3; Heidelberg; 69115; Allemagne