Honey and Bee Products: Characterization, Bioactivities and Authenticity
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (5 April 2024) | Viewed by 1742
Special Issue Editors
Interests: honey; propolis; bioactive properties; antimicrobial activity; food safety; food technology
Special Issue Information
Dear Colleagues,
The best-known primary products of beekeeping are honey and beeswax, but bee pollen, propolis, royal jelly, venom, bee bread, bees, and their larvae are also marketable primary bee products. Due to their antioxidant, antibacterial, and other properties, these bee products are widely used in functional foods. Included among these, honey not only is favored by consumers due to its unique flavor but also possesses a wide range of pharmacological activities and biological functions as a natural dietary antioxidant. The key to revealing the relationship between honey and other bee products and human health is to define the physicochemical, biological, and nutritional properties of honey and other bee products.
In this Special Issue, we aim to collect and publish innovative research and review papers on: i) the characterization of bee products, ii) honey and bee product authenticity, iii) honey and bee product consumption and health benefits, and iv) honey and bee product adulteration.
Prof. Dr. Sandra M. Osés
Prof. Dr. Maria Teresa Sancho
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- honey
- bee products
- physicochemical properties
- bioactivity
- nutritional properties
- analytical methods
- authenticity
- health benefits