Results 81 to 90 of about 97,873 (193)
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
S, Kowalski, M, Makarewicz
openaire +2 more sources
Fortifying Honey: The Effects of Blackcurrant Puree on Functional and Sensory Attributes
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Honey can serve as a matrix for the development of different functional formulations and food products by adding other plant‐based ingredients. This can further promote consumer acceptance and health‐beneficial value, but also improve product stability. In this case, honey was mixed with a phenolic‐rich blackcurrant puree.
Michał Halagarda +4 more
wiley +1 more source
Molecular Nutrition &Food Research, Volume 70, Issue 8, 27 April 2026.Optimising food and ingredient formulations accounting for the food matrix and potential impacts on iron bioavailability can support nutritional adequacy and warrants consideration to ensure future foods are both healthy and sustainable. ABSTRACT Adequate nutrition is an essential contributor to improved health, longevity, and quality of life in the ...
Prachi Punetha +2 more
wiley +1 more source
The Effects of Feeding Obese Rats by Bee Bread on IL-6 Expression in Rat Stomach
Proceedings, 2018 The aim of this project was the determination of the effect of bee bread supplement in diets of obese rats on interleukin 6 immunreactivity. This study has been shown that bee bread against obesity with a high-fat diet reduces IL-6 expression in the ...
Zuleyha Doganyigit +2 more
doaj +1 more source
A study to discover the experiences and backgrounds necessary for success in first grade reading [PDF]
, 1952 Thesis (Ed.M.)--Boston ...
Hefler, Martha +1 more
core +1 more source
Remain thou as thou art: The bargain of vegetabling
Crop Science, Volume 66, Issue 2, March/April 2026.Abstract Vegetabling resulted in the development of a unique food source comprised of highly immature plant organs that delivers desirable textures, flavors, and nutritional diversity to human diets. In contrast to some dry‐seeded crops, perishable vegetables require enormous inputs of energy and technology during the postharvest period to preserve ...
Irwin L. Goldman
wiley +1 more source
Evaluating Aversion to Eye‐Like Stimuli as a Foraging Deterrent in Urban European Herring Gulls
Ecology and Evolution, Volume 16, Issue 3, March 2026.We tested whether eye‐like and high contrast patterns on takeaway food boxes deterred urban herring gulls from approaching and pecking at food boxes. Gulls were slower to approach and less likely to peck at boxes with eyes, and the deterrent effect persisted in the short‐term for some gulls. When used alongside other deterrents, eye‐like stimuli may be
Laura A. Kelley +3 more
wiley +1 more source
Marry & Burn by Rachel Rose [PDF]
, 2016 Review of Rachel Rose\u27s Marry ...
Creed, Carolyn J
core +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina +5 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 93-112, March 2026.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source