[PDF] Top 20 Bee bread as a functional product: chemical composition and bioactive properties

... water, and then it was further diluted to different concentrations to be submitted to the antimicrobial ...6538) and Listeria monocytogenes (NCTC 7973); Gram-negative bacteria: Escherichia coli (ATCC 35210), ... See full document

... C and 40
C, pH values between 2.5 and 8, minimum water activity of ...0.80 and a maximum salt concentration of ...us, and they enable the moulds to survive extreme conditions and wait ... See full document

... fermentation, and heat treatment, have been ...temperature and humidity conditions for a period of one month, with the product obtained within this process commonly known as black ...(sweeter), ... See full document

... a and Marina Sokovi ć * a ...characterized and shown to be rich in carbohydrates ...fat and proteins ...saturated and monounsaturated fatty ...sensing and anti- microbial assays, as ... See full document

... proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse ...°C and the bagasse ... See full document

... Abstract: Bee bread (BB) is a fermented mixture of plant pollen, honey, and bee saliva that worker bees use as food for larvae, and for young bees to produce royal ...Portugal, ... See full document

... tropical and subtropical plant that provides both edible green steams and fruits; however, the processing of this fruits results in the accumulation of enormous amount of by-products that can be a source of ... See full document

... on chemical composition and therapeutic properties of pollen ...pollen and in its biological activities, which has led to further investigations of these differences within and ... See full document

... styrax, and aromatic herbs. 2 Also, several Greek and Roman physicians, such as Aristoteles, Dioscorides, Hippocrates, Pliny, and Galen reported medicinal preparations and applications of ... See full document

... mellifera bee pollen from the region of Canavieiras, Bahia, and detected the flavo- noids isoquercetin, myricetin, tricetine, quercetin, luteo- lin, selagin, kaempferol, and ...rutin and ... See full document

... diversify and enrich the daily ...nutritional and chemical composition of Rubus ulmifolius Schott ...non-anthocyanin and anthocyanin phenolic profile were also ...carbohydrates ... See full document

... water and form structural equivalent of gluten network in wheat ...galactomannans and methylcellulose. Hydrocolloids and their mixtures impact rheology of the dough as well as its baking ... See full document

... 56 and (W) 49° 13 ...this product is not a fruit, and thus its metabolism is expected to be different from real ...Hd04 and Hd05 (the most mature fruit), which are suitable for fresh ... See full document

... CENTESIMAL COMPOSITION OF HUMAN MILK AND PHYSICO-CHEMICAL PROPERTIES OF ITS ...detail chemical characteristics of human milk fat; however there are no studies about its physical ... See full document

... Mn and Cu are essential for human health, and also for plant growth, although the demand is low in relation to ...Zn, and Cu, it encourages normal bone density, especially in the spine and ... See full document

... medicine and herbalism practice for the treatment of various conditions, but the study of its bioactivity has been barely ...phytochemical composition has received some attention, contributions to the ... See full document

... bacteriostatic and bactericidal ac- tivity, but none of them demonstrated higher or similar activity than the positive controls used, namely streptomycin and ...MIC and MBC values were lower than ... See full document

... GS and GCN were linoleic (C18:2n6c), oleic (C18:1n9) and palmitic (C16:0) acids (Table ...α- and δ-Tocopherols were found in GS, while no tocopherols could be recorded in GCN; this difference can be ... See full document

... organoleptic properties of ...macaroni and found that it resulted in an increase in the content of polyphenols, carotenoids and dietary ...anthocyanin and antioxidant ...flavor and ... See full document

... 26.28%, and palmitic acid (C16:0; PA) which ranged from ...OA) and lignoceric acid (C24:0) were detected in relatively lower ...content and only slight fluctuations were ...ALA and LA. ... See full document