Publication
Mixture of bee bread with honey: nutritional and microbiological characterization
| Summary: | Beebread is a hive product produced in the honeycomb, through the lactic fermentation of pollen collected and partially processed by bees. This hive product has a chemical composition that makes it an interesting product, not only because of its nutritional value, but also related with its biological properties, such as antiinflammatory, anticancer, antinociceptive, and antidiabetic. In fact, beebread has earned some attention from the scientific community, being reported as a functional food with nutritional benefits, healing and preventive effects of some diseases. |
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| Main Authors: | Fortes, Adriana |
| Other Authors: | Tomás, Andreia; Rodrigues, Paula; Vilas-Boas, Miguel; Martins, Vitor Manuel Ramalheira |
| Subject: | Bee bread Nutritional characterization Microbiological characterization Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Year: | 2023 |
| Country: | Portugal |
| Document type: | conference poster |
| Access type: | open access |
| Associated institution: | Instituto Politécnico de Bragança |
| Language: | English |
| Origin: | Biblioteca Digital do IPB |
| Summary: | Beebread is a hive product produced in the honeycomb, through the lactic fermentation of pollen collected and partially processed by bees. This hive product has a chemical composition that makes it an interesting product, not only because of its nutritional value, but also related with its biological properties, such as antiinflammatory, anticancer, antinociceptive, and antidiabetic. In fact, beebread has earned some attention from the scientific community, being reported as a functional food with nutritional benefits, healing and preventive effects of some diseases. |
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