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Nutritiona, Storage and Value Addition Studies on Raw and Heat Processed Honey

CSK Himachal Pradesh Agricultural University Repository

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Relation http://hillagricrepository.co.in/780/
 
Title Nutritiona, Storage and Value Addition Studies on Raw and Heat Processed Honey
 
Creator Minhas, Sonia
 
Subject 638.16 Honey Processing
 
Description Honey is the food derived entirely from the work of honey bees operating upon the nectar of flowers and other sweet exudation of plants. In India, the consumption of honey is mainly restricted to medicinal purposes. Honey is well known for healing of wounds and its effect on nervous system. Honey facilitates better physical performance and resistance to fatigue. Honey is used for treating various digestive and assimilation problems. Honey also helps in calcium fixation in bones, cures anaemia, anorexia, insomnia and reduces fever. Honey is valued also for some of its therapeutic attributes. It improves the resistance of the body by improving the biological processes of organs and systems. It facilitates proteins and fat digestion thus constitutes an excellent anti-dyspeptogenic factor (Shamala and Jyothi 1999). Honey has tonic effect. Its medicinal property neutralizes fatigue, compensatory hypotonia, as well as the adverse effects of the other substances added when used in the preparation of beverages (Shamala and Jyothi 1999). Honey provides immediately available calories, for healthy and sick people. Honey consumption benefits digestive apparatus, respiratory system, skin and wound healing and eye disorders. Honey is also good for diabetics and to normalize kidney function.
 
Date 2010
 
Type Thesis
NonPeerReviewed
 
Format text
 
Language en
 
Identifier http://hillagricrepository.co.in/780/1/SONIA%20MINHAS.pdf
Minhas, Sonia (2010) Nutritiona, Storage and Value Addition Studies on Raw and Heat Processed Honey. PhD thesis thesis, CSKHPKV Palampur.