Bee Products and Their Applications in the Food and Pharmaceutical Industries
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Bee Products and Their Applications in the Food and Pharmaceutical Industries focuses on the health benefits of selected bee products by looking more closely at their pharmacological potentials and therapeutic applications in coping with various diseases. The book explores some of these products, such as royal jelly, propolis and bee venom, which is highly attractive to the food supplement sector due to the biological actions that are proved by scientific studies. Bee products also attract the cosmetics industry by utilizing those products in various applications such as hair products,…mehr

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Produktbeschreibung
Bee Products and Their Applications in the Food and Pharmaceutical Industries focuses on the health benefits of selected bee products by looking more closely at their pharmacological potentials and therapeutic applications in coping with various diseases. The book explores some of these products, such as royal jelly, propolis and bee venom, which is highly attractive to the food supplement sector due to the biological actions that are proved by scientific studies. Bee products also attract the cosmetics industry by utilizing those products in various applications such as hair products, toothpaste, sunscreen creams, lip balsams, or facial moisturizing creams.

Each chapter focuses on a particular health benefit, providing more compact and detailed information about each activity for a specific interest. The mainframe of the book is based on the medicinal and pharmacological functions of bee products, with the therapeutic applications for each bee product supporting the mechanism of action of their biological functions.
Autorenporträt
Dilek Boyacioglu has an accomplished career as a food scientist skilled in leadership and communication with many publications in journals and congresses. Dr. Boyacioglu is currently a scientific consultant for the food industry and is a retired professor of the Department of Food Engineering, Istanbul Technical University, Turkey, where she served as a faculty member for 24 years. In the past decade, her research interest focused on the molecular changes of healthy bioactive compounds (mainly antioxidative compounds) in many foods, including bee products. Her research projects were funded by either state agencies or the European Commission.