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Stability evaluation of a bee bread and honey mixture

2023Conference object Open access
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dc.contributor.authorFortes, Adriana
dc.contributor.authorTomás, Andreia
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorRodrigues, Paula
dc.contributor.authorMartins, Vitor Manuel Ramalheira
dc.date.accessioned2023-10-19T15:59:24Z
dc.date.available2023-10-19T15:59:24Z
dc.date.issued2023
dc.description.abstractBee bread is a bee product prepared in honeycombs by fermenting bee pollen collected and partially processed by bees. The interest in bee bread is justified by the fact that it is a nutritionally rich food with potential biological activity, often being classified as a functional food. However, due to the difficulty normally associated with its production, beekeepers have not properly valued bee bread. Thus, the main objective of this work was to contribute to bee bread valorization through the formulation of an innovative product consisting of a mixture of bee bread and honey.pt_PT
dc.description.sponsorshipThanks to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LAIP/0007/2021). Thanks also to the project GreenHealth, Norte-Ol-0145-FEDER-000042and project BeeLand, PRR-C05-103-1- 000081pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFortes, Adriano; Tomás, Andreia; Vilas-Boas, Miguel; Rodrigues, Paula; Martins, Vitor Manuel Ramalheira (2023). Stability evaluation of a bee bread and honey mixture. In Second International Congress on Bee Sciences. Onlinept_PT
dc.identifier.urihttp://hdl.handle.net/10198/28792
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUlaş ACARÖZpt_PT
dc.relationLAIP/O007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBee Breadpt_PT
dc.subjectInnovative productspt_PT
dc.subjectMicrobial stabilitypt_PT
dc.subjectChemical compositionpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleStability evaluation of a bee bread and honey mixturept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage1pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleSecond International Congress on Bee Sciencespt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameTomás
person.familyNameVilas-Boas
person.familyNameRodrigues
person.familyNameMartins
person.givenNameAndreia
person.givenNameMiguel
person.givenNamePaula
person.givenNameVitor Manuel Ramalheira
person.identifier1693134
person.identifier.ciencia-id1C1B-8981-E49E
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-id7C1B-3C44-BDC5
person.identifier.orcid0000-0002-8665-5280
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0003-4144-898X
person.identifier.ridI-5949-2013
person.identifier.scopus-author-id6602648497
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id57191364121
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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