Results 41 to 50 of about 213,026 (179)
α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)
Hacettepe Journal of Biology and Chemistry, 2020 Bee pollen is a valuable bee product with its nutritional and bioactive values according to its protein, lipid, amino acid, vitamin and phenolic content. When bee pollen is converted into bee bread, it becomes more easily digestible in the human digestive system, because of the partial breakdown of the pollen wall, the exine layer, with the effect of ...
Merve KESKİN, Asli ÖZKÖK
openaire +4 more sources
Phenolic Compounds and the Anti-Atherogenic Effect of Bee Bread in High-Fat Diet-Induced Obese Rats
Antioxidants, 2019 This study was undertaken to determine the phenolic compounds and the anti-atherogenic effect of bee bread in high-fat diet (HFD)-induced obese rats.
Zaidatul Akmal Othman +4 more
doaj +1 more source
Energy utilisation in commercial bread baking [PDF]
, 2013 The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries.
Paton, Joe Bramwell
core +4 more sources
As, Cr, Cd, and Pb in Bee Products from a Polish Industrialized Region
Open Chemistry, 2016 Bee pollen and bee bread from stationary apiaries in the southwest Polish Legnica-Glogow copper district (LGOM) were analyzed for Cr, Pb, Cd and As by ICP-AES. Their concentrations in both products were As > Cr > Pb > Cd.
Roman Adam +3 more
doaj +1 more source
Antioxidants, 2021 Metabolic dysfunction-associated fatty liver disease (MAFLD) is a pathological accumulation of hepatic lipid closely linked with many metabolic disorders, oxidative stress and inflammation. We aimed to evaluate the hepatoprotective effect of bee bread on
Zaida Zakaria +6 more
doaj +1 more source
Bee pollen-to-bee bread transformation process
, 2023 Transformacija pčelinje peludi u pčelinji kruh predstavlja složen biokemijski proces koji omogućuje konzerviranje i očuvanje hranidbene vrijednosti peludi.
Bošković, Kristian
core
Bee pollen as functional food and environmental bioindicator: current evidence and future challenges
Journal of the Science of Food and Agriculture, EarlyView.Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley +1 more source
Kandungan Bee Bread: Hasil Uji Fitokimia Dan Ftir Pada Bee Bread Sebagai Preliminary Data Suplemen Wanita Prakonsepsi [PDF]
, 2020 Objective: This study aims to determine the content of flavonoids and polyphenols found in bee bread. This research is a laboratory research. The sample used in the study was bee bread.
Usman, Andi Nilawati +4 more
core +1 more source
Potential Production and Feed Sources for Tetragonula biroi Bees in Meliponiculture in South Sulawesi, Indonesia [PDF]
Journal of Global Innovations in Agricultural SciencesThis study investigates the feed sources and product potential of stingless bees (Tetragonula biroi Friese) in meliponiculture at Kahu Village, Sulawesi, Indonesia.
Budiaman Budiaman, Andi Prastiyo
doaj +1 more source
Allergy, EarlyView.In two large European cohorts, 589 reactions to non‐mandatory labelled plant‐based foods were identified with sunflower seed, pine nut, pea and lentil as the most frequent triggers. Reaction severity was not different between mandatory and non‐mandatory labelled allergenic foods. Their frequency and rising trends (e.g., fenugreek, pumpkin seed) support
Sabine Dölle‐Bierke +18 more
wiley +1 more source