Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Marta Quicazán"'
Autor:
Carlos Fuenmayor B., Carlos Zuluaga D., Consuelo Díaz M,, Marta Quicazán de C., María Cosio, Saverio Mannino
Publikováno v:
Revista MVZ Cordoba, Vol 19, Iss 1, Pp 4003-4014 (2014)
Objective. To establish current knowledge about Colombian bee-pollen from a point of view nutritional and functional, contributing towards creating national technical standards and the identification of chemical differentiation factors for further re
Externí odkaz:
https://doaj.org/article/a715b7d6eeca458facf0bea141b50f9b
Publikováno v:
Journal of Apicultural Research. 62:518-529
A study related to the physicochemical composition and profile of phenolic compounds and flavonoids was performed on honey of Apis mellifera L. (Hymenoptera: Apidae) obtained in coffee-growing area...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e818b270ad628dcb34db8866abe5e2ca
https://doi.org/10.1080/00218839.2021.1889221
https://doi.org/10.1080/00218839.2021.1889221
Publikováno v:
Journal of Apicultural Science, Vol 63, Iss 2, Pp 209-222 (2019)
Bee-pollen is a product of the hive which has had a growth in consumption in recent years due to the recognition of its nutritional and bioactive potential. However, several reports have shown that the external structure of the grain limits the absor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff5db1904a3ae56316c1a23bc775dc85
https://doaj.org/article/a44a66377e394126bf6275ed38d819e3
https://doaj.org/article/a44a66377e394126bf6275ed38d819e3
Honey is usually employed for the elaboration of mead, an alcoholic beverage obtained through fermentation with yeast. However, its production in many places is incipient and still has such drawbacks as long process times, undesired fermentation, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::617dda2f63faf1961c9d600a56df3655
Publikováno v:
Journal of Food Composition and Analysis. 73:29-38
This work evaluated the nutritional, phytochemical composition and botanical origin of commercial bee pollen from three different countries. Fructose (17–23%) was the most abundant sugar, followed by glucose (14–16%) and sucrose (5–6%). The pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5177ea0e5c1b8b458d8d49b6245393e2
https://doi.org/10.1016/j.jfca.2018.07.009
https://doi.org/10.1016/j.jfca.2018.07.009
Publikováno v:
Engineering in Agriculture, Environment and Food. 11:57-64
Bee-pollen is an important source of nutritional and bioactive compounds. Given its high moisture content, bee-pollen is dried before commercialization; however, there are some drawbacks in the microbiological quality, which have a remarkable effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99385e210afcf392f1b91558c1acc1b4
https://doi.org/10.1016/j.eaef.2018.01.003
https://doi.org/10.1016/j.eaef.2018.01.003
Publikováno v:
Journal of Apicultural Research. 57:145-152
Honey production in Colombia has increased significantly in recent years, but there are few reports related to the quality of this product and its differentiation of its origins. The aims of this s...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73847c52548e91967aa18647deceb888
https://doi.org/10.1080/00218839.2017.1339521
https://doi.org/10.1080/00218839.2017.1339521
Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen
Publikováno v:
Journal of Food Processing and Preservation. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e09241081f72319ea5fad90ff08b5f40
https://doi.org/10.1111/jfpp.13983
https://doi.org/10.1111/jfpp.13983
Autor:
María Soledad Hernández, Marta Quicazán, Juan Pablo Fernández-Trujillo, Adriana Carolina Peña, María Lucía González, C. F Novoa
Publikováno v:
Revista Colombiana de Ciencias Hortícolas. 1:182-188
Los frutos de araza, proveniente de los departamentos de Caqueta y Putumayo, se seleccionaron y clasificaron, posteriormente se acondiciono la mitad de ellos realizando primero un lavado por inmersion con agua durante cinco min, luego se desinfectaro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64589b9408d8145d4bda7b87aa4601cd
https://doi.org/10.17584/rcch.2007v1i2.1159
https://doi.org/10.17584/rcch.2007v1i2.1159