Téléchargez le livre : Honey in Food Science and Physiology

Honey in Food Science and Physiology

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Éditeur :

Springer


Paru le : 2024-07-18

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Description

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.
Pages
469 pages
Collection
n.c
Parution
2024-07-18
Marque
Springer
EAN papier
9789819735648
EAN PDF
9789819735655
Informations sur l'ebook
Nombre pages copiables
4
Nombre pages imprimables
46
Taille du fichier
19517 Ko
Prix
210,99 €
EAN EPUB
9789819735655
Informations sur l'ebook
Nombre pages copiables
4
Nombre pages imprimables
46
Taille du fichier
31775 Ko
Prix
210,99 €

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