Honey Bee Products: Properties, Applications and Value-Added Utilization in Foods

Dear Colleagues,

Honey bee products encompass honey, royal jelly, propolis, bee venom, and bee pollen, along with their respective bioactive constituents. Honey bee products, recognized as natural and health-promoting foods, have been consumed for over a millennium. These products are not only rich in nutritional value but also exhibit unique physiological and pharmacological properties. Consequently, their applications in industries such as food, beverages, pharmaceuticals, and cosmetics are expanding, garnering increasing scientific and commercial interest. By publishing work in this Special Issue, researchers have the opportunity to showcase the latest research and developments in this field while also providing in-depth insights into honey bee products with regard to quality assessments and beneficial health effects.

Topics of interest for this Special Issue include, but are not limited to, the following:

1. Chemical composition of honey bee products;
2. Identification and quantitation of bioactive components from honey bee products;
3. Unique health benefits of honey bee products;
4. Application of innovative processing techniques for honey bee products;
5. Innovative application of honey bee products in formula and medical foods.

Dr. Hongcheng Zhang
Guest Editor

Dr. Jiangtao Qiao
Guest Editor Assistant

Manuscript Submission Information

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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.

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