Publication
Nutritional value and antioxidant activity the pollen submitted to different preservation techniques
| dc.contributor.author | Lema, Filipe | |
| dc.contributor.author | Tomás, Andreia | |
| dc.contributor.author | Martins, Vitor Manuel Ramalheira | |
| dc.contributor.author | Vilas-Boas, Miguel | |
| dc.date.accessioned | 2021-09-21T14:56:25Z | |
| dc.date.available | 2021-09-21T14:56:25Z | |
| dc.date.issued | 2021 | |
| dc.date.updated | 2021-09-18T23:37:35Z | |
| dc.description.abstract | The moisture content of bee pollen is one of the most important parameters for the preservation and quality of this product, which can vary from 18 to 25%, depending on the technique and the time of collection[1]. These humidity values can contribute to the proliferation of microbiological contamination and changes in the nutritional value of pollen, which can make its consumption and commercialization unfeasible [2 and 4]. In this study, it was intended to evaluate the impact of different preservation techniques on the nutritional value and antioxidant properties of bee pollen. | pt_PT |
| dc.description.sponsorship | This work was supported by the Rural Development Program 2014-2020, PDR 2020, through the project DivInA, PDR2020-101-031734 | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.authenticusid | EA17-B3F7-C5FD | |
| dc.identifier.citation | Lema, Filipe H.C.; Tomás, Andreia; Martins, Vitor Manuel Ramalheira; Vilas-Boas, Miguel (2021). Nutritional value and antioxidant activity the pollen submitted to different preservation techniques. In Natural Products Applications: Health, Cosmetics and Food. Online | pt_PT |
| dc.identifier.slug | cv-prod-2584507 | |
| dc.identifier.uri | http://hdl.handle.net/10198/23921 | |
| dc.language.iso | por | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Bee pollen | pt_PT |
| dc.subject | Nutritional value | pt_PT |
| dc.title | Nutritional value and antioxidant activity the pollen submitted to different preservation techniques | pt_PT |
| dc.type | conference poster | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Portugal | pt_PT |
| oaire.citation.title | Natural Products Applications: Health, Cosmetics and Food | pt_PT |
| person.familyName | Lema | |
| person.familyName | Tomás | |
| person.familyName | Martins | |
| person.familyName | Vilas-Boas | |
| person.givenName | Filipe | |
| person.givenName | Andreia | |
| person.givenName | Vitor Manuel Ramalheira | |
| person.givenName | Miguel | |
| person.identifier | 1693134 | |
| person.identifier.ciencia-id | EA17-B3F7-C5FD | |
| person.identifier.ciencia-id | 1C1B-8981-E49E | |
| person.identifier.ciencia-id | 7C1B-3C44-BDC5 | |
| person.identifier.ciencia-id | A918-C6FF-81A4 | |
| person.identifier.orcid | 0000-0002-3439-068X | |
| person.identifier.orcid | 0000-0003-4144-898X | |
| person.identifier.orcid | 0000-0002-8665-5280 | |
| person.identifier.rid | I-5949-2013 | |
| person.identifier.scopus-author-id | 57191364121 | |
| person.identifier.scopus-author-id | 6602648497 | |
| rcaap.cv.cienciaid | EA17-B3F7-C5FD | Filipe Hélder Cardoso Lema | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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