Advisor(s)
Abstract(s)
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.
Description
Keywords
Bee bread Preservation Microbial stability Chemical composition Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Pedagogical Context
Citation
Smati, Nehed; Aylanc, Volkan; Vilas-Boas, Miguel; Martins, Vitor Manuel Ramalheira; Rodrigues, Paula (2021). Bee bread preservation methods: physico-chemical and microbial stability throughout storage. In Lillian Barros; Bruno Melgar Castañeda; Carlos Seiti Hurtado Shiraishi (Eds.) 1st Natural products application: health, cosmetic and food: book of abstracts. Bragança
Publisher
Instituto Politécnico de Bragança