Publicação
Bee bread preservation methods: physico-chemical and microbial stability throughout storage
| Resumo: | Bee bread is an important beehive product, with growing commercial interest due to its high nutritional value and to the bioactive compounds it contains, setting it as a good supplement as a functional food. Considering human safety and the significant impact that bee bread is gaining in the field of human nutrition, this work evaluates the effect of distinct preservation techniques on the bee bread physico-chemical and microbiological parameters, throughout a storage period of 3 months. |
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| Autores principais: | Smati, Nehed |
| Outros Autores: | Aylanc, Volkan; Vilas-Boas, Miguel; Martins, Vitor Manuel Ramalheira; Rodrigues, Paula |
| Assunto: | Bee bread Preservation Microbial stability Chemical composition Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | Bee bread is an important beehive product, with growing commercial interest due to its high nutritional value and to the bioactive compounds it contains, setting it as a good supplement as a functional food. Considering human safety and the significant impact that bee bread is gaining in the field of human nutrition, this work evaluates the effect of distinct preservation techniques on the bee bread physico-chemical and microbiological parameters, throughout a storage period of 3 months. |
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