Honey in Food Science and Physiology

Language: English

Published by Springer, Springer Jul 2025, 2025

981973567X / 9789819735679

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

Condition: New

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Item description from seller

This item is printed on demand - it takes 3-4 days longer - Neuware -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. 488 pp. Englisch.…

Seller Inventory # 9789819735679

Title
Honey in Food Science and Physiology
Author
Rajesh Kumar
Publisher
Springer, Springer Jul 2025
Publication year
2025
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
981973567X
ISBN 13
9789819735679
Item weight
821 grams
Dimensions
235x155x25 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

Item5 to 15 business days5 to 15 business days
First itemUS$ 25.79US$ 25.79
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BuchWeltWeit Ludwig Meier e.K.

Germany