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Bee bread preservation methods: physico-chemical and microbial stability throughout storage

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dc.contributor.authorSmati, Nehed
dc.contributor.authorAylanc, Volkan
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorMartins, Vitor Manuel Ramalheira
dc.contributor.authorRodrigues, Paula
dc.date.accessioned2023-10-19T15:50:38Z
dc.date.available2023-10-19T15:50:38Z
dc.date.issued2021
dc.description.abstractBee 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.pt_PT
dc.description.sponsorshipThanks to the Project PDR2020-1.0.1-FEADER-03l734: "DivlnA-Diversification and Innovation on Beekeeping Production". The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCTIMCTES to CIMO (UIDB/00690/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSmati, 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. Bragançapt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/28791
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationPDR2020-1.0.1-FEADER-03l734pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBee breadpt_PT
dc.subjectPreservationpt_PT
dc.subjectMicrobial stabilitypt_PT
dc.subjectChemical compositionpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleBee bread preservation methods: physico-chemical and microbial stability throughout storagept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage228pt_PT
oaire.citation.startPage228pt_PT
oaire.citation.title1st Natural Products Applications: Health, Cosmetic and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAylanc
person.familyNameVilas-Boas
person.familyNameMartins
person.familyNameRodrigues
person.givenNameVolkan
person.givenNameMiguel
person.givenNameVitor Manuel Ramalheira
person.givenNamePaula
person.identifier1693134
person.identifier.ciencia-idFB10-056C-9A56
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.ciencia-id7C1B-3C44-BDC5
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.orcid0000-0003-4060-766X
person.identifier.orcid0000-0002-8665-5280
person.identifier.orcid0000-0003-4144-898X
person.identifier.orcid0000-0002-3789-2730
person.identifier.ridI-5949-2013
person.identifier.scopus-author-id57189037561
person.identifier.scopus-author-id6602648497
person.identifier.scopus-author-id57191364121
person.identifier.scopus-author-id7102639646
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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relation.isAuthorOfPublicationf58280c8-298b-4e4c-9f7c-4517300d3382
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