Open access peer-reviewed Edited Volume

Honey - Composition and Properties

Muhammad Imran

Government College University, Faisalabad

A renowned researcher in the field of Food Science, Technology, and Nutrition. Member of Pakistan Society of Food Scientists and Technologists.

Co-editors:

Muhammad Haseeb Ahmad

Government College University, Faisalabad

Dr. Muhammad Haseeb Ahmad is an emerging technologist in the food science and food analytic field.

Rabia Shabir Ahmad

Government College University, Faisalabad

Dr. Rabia Shabir Ahmad is an expert in the field of Functional Foods.

Covering

Honey Production Beehives Apiculture Beekeeping Practices Pharmacological Importance Honey Efficacy Honey Therapeutic Potential Honey Characterization Honey Functional Components Honey Analysis Honey Products Modern Techniques

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About the book

Natural food items are still in utilization in this modern era of digitalization and technological advancements. Among various natural products, honey cannot be ignored, as it is a supersaturated solution of sugars along with complex chemical composition prepared by honeybees in the bee-hive. The complex chemical composition is dependent on beekeeping practices, climatic conditions, type of honeybee species, and botanical source. It is a complex mixture of numerous types of bioactive components such phenolic, enzymes, organic acids, peptides, vitamins, minerals, and antioxidants which have health-promoting potential against various types of diseases in the liver, gastrointestinal, cardiovascular, cancer, wound healing, and many other. It is considered the oldest medicine and is being studied as a therapeutic agent in modern medicine due to its inhibitory effect against microbial infections. Additionally, it acts as a natural preservative in many food applications. There is a plethora of literature that describes the physicochemical, geographical origin, and authentication of honey in this modern era. This book will aim to cover all the aspects that may affect the quality and composition of the honey starting from bee-keeping practices to end product utilization.

This book will also aim to include conventional and novel technologies such as spectroscopic, chromatographic, and non-thermal applications for the physicochemical characterization and authentication of honey and honey-based products. The clinical, pharmacological, and therapeutic potential of honey and its products are also intended to be included in this book.

Publishing process

Book initiated and editor appointed

Date completed: February 11th 2022

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

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Approved chapters written in full and submitted

Deadline for full chapters: June 13th 2022

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: September 1st 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: October 31st 2022

All chapters are copy-checked and typesetted before being published. IntechOpen regularly submits its books to major databases for evaluation and coverage, including the Clarivate Analytics Book Citation Index in the Web of ScienceTM Core Collection. Other discipline-specific databases are also targeted, such as Web of Science's BIOSIS Previews.

About the editor

Muhammad Imran

Government College University, Faisalabad

Dr. Muhammad Imran, is an Assistant Professor in the Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad–Pakistan since September 03, 2012. Dr. Muhammad Imran completed his Doctorate (Food Technology) from the National Institute of Food Science and Technology, University of Agriculture, Faisalabad. He won the Indigenous and IRSIP (Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA) Fellowships for completion of doctorate research funded by HEC, Islamabad, Pakistan. Dr. Muhammad Imran has expertise in extrusion technology, microencapsulation, lipids chemistry, sensory evaluation, and food process engineering. Until today, Dr. Muhammad Imran has authored 80 publications (International & National) in various Impact Journals of Scientific repute and written 15 Book Chapters as principal author and co-author. Dr. Muhammad Imran has attended several International Conferences (held nationally and locally) as an Invited and Keynote Speaker and also participated as an organizing member to conduct International Conferences, Seminars Workshops, etc. Dr. Muhammad Imran is a Life Time Member of PSFST.

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