Results 71 to 80 of about 213,026 (179)

Mutative rule of bacteria during the ferment from pollen to bee bread

浙江大学学报. 农业与生命科学版, 2002
Bacterial colonies cultivated on nutrient agar, improved “LB” MRS (4.5) and MRS (6.5) culture medium from the following samples of tea (Camellia sinensis） floral pollen collected by hand, corbicular pollen from pollen traps placed on colonies of honey ...
SU Song-kun, CHEN Sheng-lu, YU Xu-ping
doaj   +1 more source

Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread

Journal of Apicultural Science, 2021
Bee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was aimed to evaluate the nutritional and antioxidant properties of Anatolian bee bread and present ...
Beykaya Mehmet, Tanuğur Samancı Aslı E., Samancı Taylan, Önder Elif Yorulmaz, Uzun Emine M., Tosun Fatih   +5 more
doaj   +1 more source

Evaluating 20% and 40% Inclusion of Sugary Former Foods in Pig Diets: Effects on Growth Performance, Feeding Behaviour, Carcass and Meat Quality Traits

Journal of Animal Physiology and Animal Nutrition, Volume 110, Issue 5, Page 792-805, September 2026.
ABSTRACT Former food products (FFP) are food industry leftovers that can be used as feed ingredients. We investigated the effects of sugary FFP on growth, feeding behaviour, carcass and meat quality of pigs fattened to a heavy weight. Three inclusion levels were tested: 0% (FFP‐0 = control), 20% (FFP‐20) and 40% (FFP‐40) FFP in grower (20–60 kg BW ...
Marjeta Čandek‐Potokar, Martin Škrlep, Klavdija Poklukar, Patrick Schlegel, Giuseppe Bee   +4 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

The odour of white bread [PDF]

, 1973
Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core  

Bee Bread as Natural Fermented Superfood: Physicochemical and antioxidant properties [PDF]

مجله علمی دانشگاه علوم پزشکی کردستان
Background and Aim: Bee bread is a product obtained from bee pollen fermentation in the hive. This study aimed to compare the physicochemical and antioxidant properties of natural Kurdistan bee bread with a sample produced in the laboratory using ...
Seyed Jamaledin Ebrahimi, Shoaleh Darvishi, Sirwan Mohammadiazar   +2 more
doaj  

Comparative Evaluation of Ultrasonic and Water Bath Extraction on Bioactive Compounds, Phenolics, Fatty Acids, and Lipid Indices of Raw and Roasted Chia Seeds at Different Temperatures

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The present study aimed to evaluate how oil content, total phenolics, total flavonoids, antioxidant capacity, individual phenolic compounds, fatty acid profile, and lipid quality indices differ between raw and roasted chia seeds when extracted using ultrasonic and water bath methods under varying temperatures and extraction durations.
Isam A. Mohamed Ahmed, Elfadıl E. Babiker, Mehmet Musa Özcan, Belal M. Mohammed, Nurhan Uslu, Mahmoud Younis, Fahad AlJuhaimi, Kashif Ghafoor   +7 more
wiley   +1 more source

Functional properties of honey supplemented with bee bread and propolis

Natural Product Research, 2017
The aim of this work was characterisation of functional properties of honey enriched with propolis and beebread. In first step of experiment, soft propolis extract (SPEx) was obtained by extraction of propolis with ethanol. SPEx (0.25 to 1.0% w/w) as well as beebread (5 to 15% w/w) were implemented into natural honey. Fortified honeys were investigated
Stanisław Kowalski, Małgorzata Makarewicz   +1 more
openaire   +3 more sources

Hidden Microbiota Inhabiting in Pollen Reserves of Honey Bee (Apis mellifera) From Amazonas Region Revealed by DNA Metabarcoding

Environmental Microbiology Reports, Volume 18, Issue 4, August 2026.
DNA metabarcoding of honey bee pollen reserves from Amazonas region reveals that microbial communities are strongly shaped by their ecosystem. Despite high taxonomic turnover across different habitats, these microbiomes maintain stable, essential functions for pollinator health, though they remain highly vulnerable to habitat homogenization.
Jessica C. Llaja, Johann E. Oyola, Jois V. Carrion, Fernando Chuquizuta, Martha S. Calderon, Danilo E. Bustamante   +5 more
wiley   +1 more source