| 書目名稱 | Honey in Food Science and Physiology |
| 編輯 | Rajesh Kumar,Younis Ahmad Hajam,Arup Giri |
| 視頻video | http://file.papertrans.cn/429/428187/428187.mp4 |
| 概述 | Discusses latest developments of honey research as a nutraceuticals and functional food.Explores the contribution and advancements of honey in food and medicine industry.Summarizes the comprehensive k |
| 圖書封面 |  |
| 描述 | .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.. |
| 出版日期 | Book 2024 |
| 關(guān)鍵詞 | Immunity booster; Functional food; Herbal honey; Honey‘s potential; Nutritional product |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-981-97-3565-5 |
| isbn_softcover | 978-981-97-3567-9 |
| isbn_ebook | 978-981-97-3565-5 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor |
|Archiver|手機(jī)版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2025-10-5 15:21
發(fā)表于 2025-3-21 16:03:44
