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.